Try this English Cucumber and Ginger Conserve recipe, or contribute your own.
Suggest a better descriptionPeel 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.
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Serving Size: 1 Serving (100g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 15 | ||
Calories from Fat: 1 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 2mg | 0 % | |
Potassium 147.5mg | 4 % | |
Total Carbohydrate 3.6g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 3.1g | ||
Protein 0.7g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 15
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