Peppy Dill Wedges

These Peppy Dill Wedges are a refreshing and zesty appetizer that brings a burst of flavor to any table. Made with crisp cucumber wedges, aromatic dill seed, and a touch of crushed red pepper, they offer a perfect balance of tangy, spicy, and herbal notes. The pickling process infuses the cucumbers with a vibrant taste while maintaining their satisfying crunch. Ideal for parties, potlucks, or as a palate-cleansing starter, these wedges are easy to prepare using simple ingredients found in most pantries. Whether enjoyed on their own or alongside grilled meats, they add a delightful crunch and zing that guests will love.

Cooking Method: Boiling

Cuisine: Global

Courses: Appetisers

Difficulty: Advanced

Servings: 16

Calories: 50.8

Dietary: Gluten-free, Vegan, Vegetarian

Description

These Peppy Dill Wedges are a refreshing and zesty appetizer that brings a burst of flavor to any table. Made with crisp cucumber wedges, aromatic dill seed, and a touch of crushed red pepper, they offer a perfect balance of tangy, spicy, and herbal notes. The pickling process infuses the cucumbers with a vibrant taste while maintaining their satisfying crunch. Ideal for parties, potlucks, or as a palate-cleansing starter, these wedges are easy to prepare using simple ingredients found in most pantries. Whether enjoyed on their own or alongside grilled meats, they add a delightful crunch and zing that guests will love.

Ingredients

4 cup Cucumber wedges quartered 1"
2 Cloves Garlic, optional
2 tablespoon Pickling salt
2 cup Ice cubes
1 cup Cider vinegar
1 cup Water
1 tablespoon Dill seed
1/2 teaspoon Crushed red pepper

Directions

1
Cut large cucumbers lengthwise into quarters, then slice into 1-inch long pieces.
2
Place cucumber wedges and garlic cloves in a large glass bowl.
3
Sprinkle pickling salt over the cucumbers and toss to coat evenly.
4
Cover the cucumbers with ice cubes and let stand in a cool place for at least 6 hours or overnight.
5
Drain the cucumbers well, discarding the ice and liquid.
6
In a saucepan, combine cider vinegar, water, dill seed, and crushed red pepper.
7
Bring the vinegar mixture to a boil over medium-high heat.
8
Add the drained cucumber wedges to the boiling liquid.
9
Return to a boil, then cover and cook for 2 minutes.
10
Remove the garlic cloves from the mixture.
11
Spoon the hot cucumbers and liquid into sterilized jars, leaving appropriate headspace.
12
Wipe jar rims clean with a damp cloth.
13
Seal jars with lids and bands.

Nutrition Facts

Servings 16

Amount Per Serving
Calories 50.8kcal

% Daily Value *
Total Fat 0.3g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 29259.5mg1220%
Total Carbohydrate 9.7g4%
Dietary Fiber 1.3g6%
Sugars 4.2g
Protein 1.9g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: If not processing in a hot water bath, store jars in the refrigerator for up to 2-3 weeks for best quality.

Safety: For long-term shelf storage, follow proper canning guidelines. The Bernardin Guide to Home Preserving suggests processing these pickles for 10 minutes in a water bath canner at altitudes up to 1000 ft. Always consult current canning safety resources.

Yield: This recipe makes about 4 cups of pickled wedges.

Variation: Adjust the amount of crushed red pepper to control the heat level. Add fresh dill sprigs for a more intense dill flavor.

Keywords: pickled cucumber, dill pickles, spicy pickles, appetizer, vegan, homemade pickles, cucumber wedges, dill seed, red pepper flakes, cider vinegar, party food, potluck, refrigerator pickles, quick pickles, garlic pickles, preserving, canning, crunchy, tangy, herbal

Read it online: https://www.chefs-mate.com/recipe/peppy-dill-wedges-2/