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Name: Peppy Dill Wedges
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 16
Cuisine: American
Ingredients: 2 Cloves garlic, optional; 1 c Water; 1 c Cider vinegar; 1 tb Dill seed; 4 c Cucumber wedges quartered 1"; 2 c Ice cubes; 2 tb Pickling salt; 1/2 ts Crushed red pepper

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INGREDIENTS

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

Servings

INSTRUCTIONS

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

NOTES

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Peppy Dill Wedges

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

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

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Nutrition

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Serving Size: 1 Serving (45g)
Recipe Makes: 16 Servings

Calories: 2
Calories from Fat: 1 (50%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 873.8mg		30 %
Potassium 9.7mg		0 %
Total Carbohydrate 0.3g		0 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 0.2g
Protein 0.1g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2

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