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Peppy Dill Wedges

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Submitted by prplgrdn

YIELD

16 servings

PREP

400 min

COOK

30 min

READY

430 min

Ingredients

4 946
CUPS ML CUCUMBERS
wedges, quartered, 1 inch
2 2
CLOVES CLOVES GARLIC
optional
2 3E+1
TABLESPOONS ML PICKLING SALT *
2 473
CUPS ML ICE CUBES
1 237
1 237
CUP ML WATER
1 15
TABLESPOON ML DILL SEED
½ 2.5
TEASPOON ML RED PEPPER FLAKES
crushed

Directions

Cut large cucumber lengthwise in quarters, then in 1 inch 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 minutes.

Remove garlic cloves. Spoon into hot sterilized jars.

Wipe jar rims.

Seal.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 94g (3.3 oz)
Amount per Serving
Calories 9 12% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 3mg 0%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 1%
Sugars g
Protein 1g
Vitamin A 1% Vitamin C 3%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
 

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