Peppy Dill Wedges
Yield
16 servingsPrep
400 minCook
30 minReady
430 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
cucumbers
wedges, quartered, 1 inch |
|
| 2 | cloves |
garlic
optional |
|
| 2 | tablespoons |
pickling salt
|
*
|
| 2 | cups |
ice cubes
|
|
| 1 | cup |
apple cider vinegar
|
|
| 1 | cup |
water
|
|
| 1 | tablespoon |
dill seed
|
|
| ½ | teaspoon |
red pepper flakes
crushed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
cucumbers
wedges, quartered, 1 inch |
|
| 2 | cloves |
garlic
optional |
|
| 3E+1 | ml |
pickling salt
|
*
|
| 473 | ml |
ice cubes
|
|
| 237 | ml |
apple cider vinegar
|
|
| 237 | ml |
water
|
|
| 15 | ml |
dill seed
|
|
| 2.5 | 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.
