Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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

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.

Nutritional Information:

2 g carbohydrate, 8 calories