| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Canadian | Pickles | 16 | Servings |
INGREDIENTS
| 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 |
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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