Title: Peppy Dill Wedges
Categories: Pickle
Yield: 16 Servings

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

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