INGREDIENTS

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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