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- Peel and thinly slice the cucumbers; cover with sugar and let stand 24 hrs. Strain the cucumber juice and sugar into a preserving kettle, reserving the cucumber slices, and simmer the juice gently till the sugar dissolves. Tie the ginger into a cheesecloth bag and bruise it with a hammer. Add in the bag to the syrup and boil for 45 min. Add in the cucumber slices and boil for 10 min. Leave mix in the preserving kettle and let it stand, covered, for 12 hrs. Boil the mix hard for 15 min; remove and throw away the ginger. Ladle the conserve into warm sterilized jars and seal immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 204g | |
| Recipe makes 12 servings | |
| Calories 525 | |
| Calories from Fat 1 | 0% |
| Total Fat 0.12g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 100mg | 3% |
| Total Carbs 135.05g | 36% |
| Dietary Fiber 0.6g | 2% |
| Sugars 134.22g | 89% |
| Protein 0.43g | 1% |
