English Cucumber and Ginger Conserve

Description
Delicious, crunchy conserve.
 * Contributed by Catsrecipes Y-Group
 * Makes 12 half-pints

Ingredients

 * 4 large English cucumbers
 * 8 cups sugar
 * 1 piece ginger root (the size of a lemon)

Directions

 * 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.

Note
You may want add 1 tablespoon red pepper flakes to the ginger in the bag for a little extra kick.