Recipe - Peppy Dill Wedges

4 cup Cucumber wedges quartered 1"
2 Cloves garlic, optional
2 tablespoon Pickling salt
2 cup Ice cubes
1 cup Cider vinegar
1 cup Water
1 tablespoon Dill seed
One half 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 One half 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 One fourth 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