Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 c Cucumber wedges quartered 1" 1 c Cider vinegar
2 Cloves garlic, optional 1 c Water
2 tb Pickling salt 1 tb Dill seed
2 c Ice cubes 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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