A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
English Cucumber And Ginger Conserve
- add review
- #44599
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
4 large English cucumbers
8 cups sugar
1 piece ginger root (the size of a lemon)
directions
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 . Delicious, crunchy conserve.
added by
nutrition data
33 calories, 0 grams fat, 9 grams carbohydrates, 0 grams protein per tablespoon. This recipe is low in sodium. This recipe is low in fat.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
If you're a fan of the menu at this American chain of restaurants which serves a variety of foods such as burgers, steaks, pasta, and seafood then you'll love this collection of copycat recipes.
reviews & comments