Ingredients
4 cup cucumber wedges quartered 1
2 cloves garlic, optional
2 tbsp pickling salt
2 cup ice cubes
1 cup cider vinegar
1 cup water
1 tbsp dill seed
1/2 tsp crushed red pepper
Directions
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
source: Choice Cooking 1986, Canadian Diabetes Association Shared and
tested by Elizabeth Rodier Aug 93
Servings: 16 servings
Peppy Dill Wedges Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
Transcribed cooking instructions as a concept can be traced back into the far past, in fact as far back into recorded history as the Egypt of the Pharoahs, and maybe even further. Having said that, generally, these old records were just basic hieroglyphic instructions for meal preparation.
In an interesting twist, the most ancient recipe in existence, according to historians are a few stone tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel exhilarated. Moving our culinary historical trip onwards, we have a couple of books published in the 1300s : one book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Perhaps surprisingly, these are nothing to do with the spicy food that is familiar to us all today, but instead descriptions of the types of meals prepared for the rich and wealthy people of that time. Over the next few hundred years, the rich families of Wesstern Europe strove to serve the most extravagent banquests, and as a consequence, chefs and their collection of recipes were much in demand. Nevertheless, it wasn`t until the 1800s that fine cooking and recipe collections became popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to collating, trying out, and writing down recipes to allow everyone to enjoy them. The arrival of TV brings us TV chefs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, permitting us all to access massive numbers of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Peppy Dill Wedges recipe.
