| 1 | Peel and thinly slice the cucumbers, cover with sugar and let stand for 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. |
| 4 | Add the bag to the syrup and boil for 45 minutes. |
| 5 | Add the cucumber slices and boil for ten minutes. |
| 6 | Leave mixture in the preserving kettle and let it stand, covered, for 12 hours. |
| 7 | Boil the mixture hard for 15 minutes; remove and discard the ginger. |
| 8 | Ladle the conserve into hot, sterilized jars and seal immediately . |
| 9 | Makes approximately 12 half-pints of delicious crunchy conserve. |
