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| 4 Tasse | Cucumber wedges quartered 1" |
| 2 | cloves garlic optional |
| 2 Esslöffel | Pickling salt |
| 2 Tasse | Ice cubes |
| 1 Tasse | cider vinegar |
| 1 Tasse | water |
| 1 Esslöffel | Dill seed |
| 1/2 Teelöffel | red pepper crushed |
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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.
calories
tested by Elizabeth Rodier Aug 93
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