If your garden produces more cukes than you can eat, try this syrup. Great with seltzer water, in a gin tonic, or just with vodka on ice.

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Recipe Summary test

prep:
10 mins
cook:
20 mins
additional:
2 hrs 10 mins
total:
2 hrs 40 mins
Servings:
32
Yield:
1 pint
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Ingredients

32
Original recipe yields 32 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Remove ends of the cucumbers and discard. Slice cucumbers very finely. Toss in a bowl with the salt and set aside for a few minutes until the salt has drawn out a good amount of liquid.

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  • Drain cucumbers in a fine-mesh sieve set over a bowl. Squeeze them a little but not too much. Measure out 1 cup and discard the rest.

  • Muddle the basil and add it to the cucumber liquid. Let it steep in the fridge for 2 hours.

  • Strain liquid into a saucepan, squeezing basil well to extract any liquid. Stir in sugar and bring to a boil, then add lemon juice and reduce heat. Simmer for about 15 minutes, or until the temperature on a candy thermometer reaches 212 degrees F (100 degrees C), stirring once in a while.

  • Let cool slightly, then strain through a fine-mesh sieve into a glass bottle and let cool. Seal tightly and refrigerate.

Cook's Note:

This is really a recipe for gardeners - it will taste so much better. Use 2 to 3 garden-fresh cucumbers and basil from your garden.

Nutrition Facts

28 calories; protein 0.2g; carbohydrates 7.3g; sodium 36.8mg. Full Nutrition
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