Title: Peppy dill wedges
 Categories: Pickles
      Yield: 16 Servings
 
      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
 
  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