Dublin Core

Title

Dill Pickles

Subject

dill

alum

mustard seed

vinegar

water

salt

cucumbers

Description

Dill Pickles

2 heads dill
1 piece alum
1 tsp mustard seed

1 Cup Vinegar
2 Cups Water
1 tbsp Salt

Back:
5 empty pts
13 qts
1/2 pt

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# Dill Pickles

*Yield: approximately 13 quart jars, 5 pint jars, and 1/2 pint (from one batch)*

## Ingredients

### Per Jar
- 2 heads fresh dill
- 1 small piece alum (approximately 1/2 tsp; see Editor's Notes)
- 1 tsp mustard seed

### Brine (per jar, or scale up for batch)
- 1 cup white vinegar
- 2 cups water
- 1 Tbsp pickling salt

### Cucumbers
- Quantity not specified on original card (see Editor's Notes)
- Approximately 65 to 80 medium pickling cucumbers based on recorded yield

## Instructions

1. Wash cucumbers thoroughly and trim blossom ends.
2. Sterilize jars.
3. Place 2 heads dill, 1 piece alum, and 1 tsp mustard seed in the bottom of each jar.
4. Pack cucumbers tightly into jars — whole, halved, or speared as preferred.
5. Combine vinegar, water, and salt in a saucepan; bring to a boil, stirring until salt is dissolved.
6. Pour hot brine over cucumbers, filling to within 1/4 inch of rim.
7. Seal jars while hot. Process in a boiling water bath according to current canning guidelines — 10 minutes for pint jars, 15 minutes for quart jars.

## Editor's Notes

- **Cucumber quantity entirely absent** from original card — the only quantity reference is the yield recorded on the back (5 pint jars, 13 quart jars, 1/2 pint). Working backward from standard jar packing density, approximately 65 to 80 medium pickling cucumbers were used. This is consistent with a full peck batch, matching other large-scale 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

Typed recipe card

Identifier

RCA0006-20260609-0105

Coverage

Oregon, US