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Recipe by: alijd
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See below ingredients and instructions of the recipe
4 lg English cucumbers
8 c Of sugar (4 pounds)
Piece of ginger root the
-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.
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million

Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)

American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
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