Yield:
16 servingsIngredients:
| 4 | c | cucumber; wedges quartered 1" |
| 2 | garlic, raw garlic; cloves, optional | |
| 2 | tb | pickling salt |
| 2 | c | ice cubes |
| 1 | c | cider vinegar |
| 1 | c | water |
| 1 | tb | dill seed |
| 1/2 | ts | red pepper; crushed |
Preparation for Low Fat and Healthy Peppy dill wedges Recipe:
Cooking time: 6 minsCut 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.
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