English Cucumber And Ginger Conserve

[The elect] are gathered into Christ’s flock by a call not immediately at birth, and not all at the same time, but according as it pleases God to dispense His grace to them. But before they are gathered unto that supreme Shepherd, they wander scattered in the wilderness common to all; and they do not differ at all from others except that they are protected by God’s special mercy from rushing headlong into the final ruin of death.

John Calvin

CATEGORY	CUISINE	TAG	YIELD
	English	Condiments	12	Servings

INGREDIENTS

4		English cucumbers
8	c	Of sugar, 4 pounds
		Piece of ginger root the
		size of a lemon

INSTRUCTIONS

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.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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