Dublin Core

Title

Turmeric Pickle Chips

Subject

cucumbers

turmeric

celery seed

mustard seed

sugar

vinegar

salt

Description

Tumeric (Chips)

1 pk cucumbers
2-tbsp tumeric
2 " celery seed
2 " mustard seed

1c. sugar to c. vinegar
mix altogether and bring
to a good boil (over)

Back:
(first slice cucumbers and
let stand over night in
strong salt water brine.

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# Turmeric Pickle Chips

*Yield: approximately 10 to 12 pint jars*

## Ingredients

- 1 peck (approximately 10 to 12 lbs) cucumbers, sliced into chips
- Strong salt water brine for overnight soak (1 cup pickling salt per gallon water)
- 2 Tbsp turmeric
- 2 Tbsp celery seed
- 2 Tbsp mustard seed
- 1 cup sugar per cup vinegar (enough to cover chips — approximately 3 to 4 cups each; see Editor's Notes)

## Instructions

1. Slice cucumbers into chips.
2. Place in a large crock or bowl and cover with strong salt water brine (1 cup pickling salt per gallon water). Let stand overnight.
3. Drain cucumbers thoroughly.
4. Combine vinegar, sugar, turmeric, celery seed, and mustard seed in a large pot. Mix well.
5. Add drained cucumber chips to the pot.
6. Bring to a full boil, stirring to ensure sugar is dissolved.
7. Pack immediately into sterilized jars and seal while hot. Process according to current canning guidelines.

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

RCA0006-20260609-0101

Coverage

Oregon, US