Categories: Pickles 
      Yield: 16 servings 
  
      4 c  Cucumber wedges quartered 1"        1 c  Cider vinegar 
      2    Cloves garlic, optional             1 c  Water 
      2 tb Pickling salt                       1 tb Dill seed 
      2 c  Ice cubes                         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 
   
  source: Choice Cooking 1986, Canadian Diabetes Association Shared and 
  tested by Elizabeth Rodier Aug 93