Peppy Dill Wedges

Ingredients:

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

Method:

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