Persian Sugar-Pickled Garlic
INGREDIENTS:
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
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
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