Categories: Condiment, Londontowne 
      Yield: 12 servings 
  
      4 lg English cucumbers                        Piece of ginger root the 
      8 c  Of sugar (4 pounds)                      -size of a lemon 
  
  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.