A delicious pairing of mild, subtle English cucumbers with vivacious, aromatic ginger. Produces an outstanding conserve that goes well with a variety of foods.

English Cucumber and Ginger Conserve
Recipe type: Condiments
Serves: 12 1/2 pints
  • 4 large English cucumbers
  • 1 piece ginger as large as a lemon
  • 8 Cups sugar (4 pounds)
  1. Peel and thinly slice the cucumbers; cover with sugar and let stand 24 hours.
  2. Strain the cucumber juice and sugar into a preserving kettle, reserving the cucumber slices, and simmer the juice gently until the sugar dissolves.
  3. 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 10 minutes.
  4. 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.
  5. Ladle the conserve into hot sterilized jars and seal immediately.

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