English Cucumber & Ginger Conserve Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
4 large: English cucumbers,
8 cup: Of sugar, 4 pounds
Piece of ginger root the size of a lemon,
Directions:
Peel and thinly slice the cucumbers, cover with sugar and let stand
for 24 hours. Strain the cucumber juice and sugar into a preserving
kettle, reserving the cucumber slices, and simmer the juice gently
until the sugar dissolves. Tie the ginger into a cheesecloth bag and
bruise it with a hammer. Add the bag to the syrup and boil for 45
minutes. Add the cucumber slices and boil for ten minutes. Leave
mixture in the preserving kettle and let it stand, covered, for 12
hours. Boil the mixture hard for 15 minutes; remove and discard the
ginger. Ladle the conserve into hot, sterilized jars and seal
immediately . Makes approximately 12 half-pints of delicious crunchy
conserve.
Source from luhu.jp
for 24 hours. Strain the cucumber juice and sugar into a preserving
kettle, reserving the cucumber slices, and simmer the juice gently
until the sugar dissolves. Tie the ginger into a cheesecloth bag and
bruise it with a hammer. Add the bag to the syrup and boil for 45
minutes. Add the cucumber slices and boil for ten minutes. Leave
mixture in the preserving kettle and let it stand, covered, for 12
hours. Boil the mixture hard for 15 minutes; remove and discard the
ginger. Ladle the conserve into hot, sterilized jars and seal
immediately . Makes approximately 12 half-pints of delicious crunchy
conserve.
Source from luhu.jp
Tags
Condiments