Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 c Cucumber wedges quartered 1"
2 Cloves garlic, optional
2 tb Pickling salt
2 c Ice cubes
1 c Cider vinegar
1 c Water
1 tb Dill seed
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
