Dublin Core

Title

3 Day Cucumber Chips

Subject

cucumbers

salt

water

vinegar

sugar

black pepper

Description

3 day cucumber chips

1 pk of medium size cucumbers
tub full salt and boiling
water to cover. First wash
cucumbers and place in crock
and pour over boiling water wit
salt, do this for 3 days. fourth
day slice into chips, add all
cup of sugar to a cup of

Back:
vinegar enough to cover chips &
boil the sugar & vinegar and
pour chips. Do this for 3 days-
and 4th day, drain again,
and add a little sprig of
black ground pepper, to vinegar and pour
hot into jars and seal at
once (about 3 qts vinegar)*

---

# 3 Day Cucumber Chips

*Yield: approximately 3 quarts*

## Ingredients

### Brine (Days 1–3)
- 1 peck (approximately 10 to 12 lbs) medium cucumbers
- 1 cup pickling salt per gallon boiling water (enough to cover cucumbers)

### Syrup (Days 4–6)
- 3 qts white vinegar (approximately, divided across 3 days)
- 1 cup sugar per cup of vinegar used each day (see Editor's Notes)

### Final Day (Day 7)
- Remaining vinegar from syrup stage
- Ground black pepper to taste

## Instructions

### Days 1 Through 3 — Brine Stage
1. Wash cucumbers thoroughly and place in a large crock.
2. Dissolve salt in boiling water (approximately 1 cup salt per gallon water).
3. Pour boiling salt water over cucumbers to cover completely.
4. Repeat this process each day for 3 days — drain, pour fresh boiling salt water over cucumbers daily.

### Day 4 — Slice and Begin Syrup Stage
1. Drain cucumbers and slice into chips.
2. Combine 1 cup sugar with 1 cup vinegar per batch; bring to a boil.
3. Pour hot syrup over cucumber chips to cover.
4. Repeat daily for 3 days — each day drain off syrup, add fresh sugar and vinegar in equal parts, bring to a boil, and pour back over chips.

### Day 7 — Final Pack and Seal
1. Drain chips completely.
2. Heat remaining vinegar with a generous pinch of ground black pepper to boiling.
3. Pack chips into sterilized jars.
4. Pour hot vinegar over chips to cover.
5. Seal jars immediately while hot. Process according to current canning guidelines.

## Editor's Notes

- **"1 pk cucumbers"** = 1 peck, approximately 10 to 12 lbs whole cucumbers. Standard market quantity of the era; consistent with other large-batch preserve recipes in this collection.

Creator

Alice Yetka, Martha Yetka

Source

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

Date

1950s

Rights

Personal/Family

Format

Handwritten recipe card

Identifier

RCA0006-20260609-0100

Coverage

Oregon, US