Peppy Dill Wedges

These Peppy Dill Wedges are a vibrant, quick-pickle solution that brings a refreshing crunch to any table. The cucumbers are first cured with garlic and salt to draw out excess moisture, ensuring a firm texture, before being bathed in a zesty vinegar bruce spiked with dill seed and crushed red pepper. The result is an appetizer that balances sharp acidity with herbal aromatics and a gentle heat. Perfect for summer potlucks, as a side to rich meats, or simply as a standalone snack, these wedges offer a homemade quality that far surpasses store-bought jars. They are easy to prepare with pantry staples and deliver immediate satisfaction without the wait of traditional long-term pickling.

Cooking Method: Boiling

Cuisine: Global

Courses: Appetisers

Difficulty: Intermediate

Servings: 16

Calories: 38.2

Dietary: Gluten-free, Vegan, Vegetarian

Description

These Peppy Dill Wedges are a vibrant, quick-pickle solution that brings a refreshing crunch to any table. The cucumbers are first cured with garlic and salt to draw out excess moisture, ensuring a firm texture, before being bathed in a zesty vinegar bruce spiked with dill seed and crushed red pepper. The result is an appetizer that balances sharp acidity with herbal aromatics and a gentle heat. Perfect for summer potlucks, as a side to rich meats, or simply as a standalone snack, these wedges offer a homemade quality that far surpasses store-bought jars. They are easy to prepare with pantry staples and deliver immediate satisfaction without the wait of traditional long-term pickling.

Ingredients

2 cloves garlic, optional
2 tablespoons pickling salt
2 cups ice cubes
1 cups cider vinegar
1 cups water
1 tablespoons dill seed
1/2 teaspoons crushed red pepper

Directions

1
Combine cucumber pieces, garlic (if using), and pickling salt in a large glass bowl.
2
Cover the cucumbers with ice cubes and let stand in a cool place for at least 6 hours or overnight.
3
Drain the cucumbers well, discarding the ice and liquid.
4
In a saucepan, combine vinegar, water, dill seed, and crushed red pepper.
5
Bring the liquid mixture to a boil over medium-high heat.
6
Add the drained cucumbers to the boiling brine and return to a boil.
7
Cover and cook for 2 minutes.
8
Remove the garlic cloves if whole cloves were used.
9
Spoon the hot cucumbers and brine into hot sterilized jars.
10
Wipe the jar rims clean with a damp cloth.
11
Seal the jars tightly.

Nutrition Facts

Servings 16

Amount Per Serving
Calories 38.2kcal

% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 29255.1mg1219%
Total Carbohydrate 9.1g4%
Dietary Fiber 1.2g5%
Sugars 4.1g
Protein 1.8g4%

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

Keywords: pickled, cucumbers, dill, appetizer, crunchy, tangy, garlic, vinegar, spicy, preserved, vegetable, snack, summer, brine, red pepper, quick pickle, side dish, vegan, homemade, preserving

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