Title

Garlic or Kosher Pickles

Subject

cucumbers

mustard seed

celery seed

onion

garlic

bay leaf

red pepper

alum

vinegar

water

sugar

salt

Description

GARLIC OR KOSHER PICKLES
Wash medium size cucumbers very well. Pour boiling
water over cucumbers, let stand 2 minutes and dip im-
mediately into cold water. Dry cucumbers and pack into
sterilized jars. To each quart add 1/3 teaspoon mustard
seed, 1/3 teaspoon celery seed, small piece each of onion,
garlic, bay leaf, red pepper and 1/8 teaspoon alum (option-
al). Cover contents of each jar with boiling hot liquid,
made in the proportion of 2 quarts vinegar, 2 quarts
water, 1 cup sugar and 1/2 cup salt. Seal. Let stand for
several weeks before using.

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# Garlic or Kosher Pickles

## Ingredients

- Medium size cucumbers
- 1/3 tsp mustard seed (per quart jar)
- 1/3 tsp celery seed (per quart jar)
- Small piece onion (per quart jar)
- Small piece garlic (per quart jar)
- Bay leaf (per quart jar)
- Red pepper (per quart jar)
- 1/8 tsp alum, optional (per quart jar)

## Brine (per batch)

- 2 quarts vinegar
- 2 quarts water
- 1 cup sugar
- 1/2 cup salt

## Instructions

1. Wash medium size cucumbers very well.
2. Pour boiling water over cucumbers, let stand 2 minutes, then dip immediately into cold water.
3. Dry cucumbers and pack into sterilized jars.
4. To each quart jar add 1/3 tsp mustard seed, 1/3 tsp celery seed, a small piece each of onion, garlic, bay leaf, red pepper, and 1/8 tsp alum (optional).
5. Combine 2 quarts vinegar, 2 quarts water, 1 cup sugar, and 1/2 cup salt; bring to a boil.
6. Cover contents of each jar with the boiling hot liquid.
7. Seal. Let stand for several weeks before using.

Creator

Alice Yetka, Martha Yetka

Source

RCA0006 - The Yetka family collection that started the project (eBay)

Date

1950s

Rights

Personal/Family

Format

Typed recipe card

Identifier

RCA0006-20260609-0093

Coverage

Oregon, US