Peppy Dill Wedges Recipe
Yield: 16 ServingsRecipe by luhu.jp
Ingredients:
4 cup: Cucumber wedges quartered 1",
2 Cloves: garlic, optional
2 tbsp: Pickling salt,
2 cup: Ice cubes,
1 cup: Cider vinegar,
1 cup: Water,
1 tbsp: Dill seed,
1/2 tsp: Crushed red pepper,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp
Tags
Pickles