*  Exported from  MasterCook  *
 
                             PEPPY DILL WEDGES
 
 Recipe By     : 
 Serving Size  : 16   Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
  
 
 
                    - - - - - - - - - - - - - - - - - -