Yield: 16 servings
|4 cups||Cucumber wedges quartered 1\"|
|2 \N||Cloves garlic, optional|
|2 tablespoons||Pickling salt|
|2 cups||Ice cubes|
|1 cup||Cider vinegar|
|1 tablespoon||Dill seed|
|½ teaspoon||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 ½ 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 ¼ cup, 1++ extra 2 g carbohydrate, 8 calories
source: Choice Cooking 1986, Canadian Diabetes Association Shared and tested by Elizabeth Rodier Aug 93