Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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