Preparation:
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. |
