Dublin Core

Title

Martha Yetka's Plain Dill Pickles

Subject

cucumbers

water

vinegar

salt

dill

grape leaves

alum

Description

Martha Yetka's Plain Dill Pickles

Gather cucumbers, wash, and brush well and
drain. Make a brine of 13 cups of water,
1 cup vinegar, 1 cup salt. Pour hot over
cucumbers which have been packed in quart
or pint jars with dill and grape leaves,
if available--the dill in bottom of jar,
middle, and top. Leave in warm place until
they begin to cloud up (3 or 4 days(. Then
put away so they won't have to be moved
until they are through working. Makes about
7 quarts. Put in about 1/2 tsp alum in each
jar.

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# Martha Yetka's Plain Dill Pickles

*Recipe from the kitchen of Martha Yetka*

*Makes about 7 quarts*

## Ingredients

- Cucumbers (enough to fill 7 quart jars or equivalent pint jars)
- 13 cups water
- 1 cup vinegar
- 1 cup salt
- Fresh dill
- Grape leaves (if available)
- 1/2 tsp alum per jar

## Instructions

1. Gather cucumbers, wash, and brush well and drain.
2. Pack cucumbers into quart or pint jars along with dill (placed at bottom, middle, and top of each jar) and grape leaves if available.
3. Make a brine of 13 cups of water, 1 cup vinegar, and 1 cup salt. Heat until hot.
4. Pour the hot brine over the packed cucumbers in the jars.
5. Add 1/2 tsp alum to each jar.
6. Leave the jars in a warm place until the brine begins to cloud up, approximately 3 to 4 days.
7. Once clouding begins, put the jars away in a place where they will not need to be moved until they are through working (fermenting).

Creator

Alice Yetka, Martha Yetka

Source

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

Date

1950s

Contributor

Martha Yetka

Rights

Personal/Family

Format

Typed recipe card

Identifier

RCA0006-20260609-0284

Coverage

Oregon, US