Peppy Dill Wedges

16 Servings

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Peppy Dill Wedges Ingredients

4 c Cucumber wedges quartered 1"	1 c Cider vinegar
2 Cloves garlic, optional	1 c Water
2 tb Pickling salt	1 tb Dill seed
2 c Ice cubes	1/2 ts Crushed red pepper

Instructions for Peppy Dill Wedges

Cut large cucumber lengthwise in quarters, then in 1" long pieces. Combine cucumber, garlic, if desired, and salt in a glass bowl. Cover with ice cubes. Let stand in a cool place at least 6 hours or overnight. Drain well. Combine vinegar, water, dill seed and crushed red pepper in a saucepan. Bring to a boil. Add drained cucumbers, return to boil. Cover and cook 2 min. Remove garlic cloves. Spoon into hot sterilized jars. Wipe jar rims. Seal. MY NOTE: this recipe did not call for processing in a hot water bath so I made 1/2 batch and kept them in the fridge. Similar recipe in Bernardin Guide to Home Preserving calls for processing 10 minutes at altitudes up to 1000 ft. Makes about 4 cups, each serving 1/4 cup, 1++ extra 2 g carbohydrate, 8 calories source: Choice Cooking 1986, Canadian Diabetes Association Shared and tested by Elizabeth Rodier Aug 93 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: HerbsCuisine: Uncategorized

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