Page:Old Czech recipes for today's kitchens, Czech festival of foods.pdf/18



Soak:

Saute:

½ large onion

¼ cup chopped celery in 1/8 lb. margarine

Combine with:

½ tsp. poultry seasoning

¼ tsp. marjoram

2 eggs

½ tsp. salt

diced giblets

Boil:

4 tbsp. sugar

4 tbsp. pickling salt

½ cup vinegar

6 cups water

Cool.

In each quart jar place:

2 heads of dill

1 clove garlic

2 grape leaves

alum (the size of a pea)

cucumbers which have been washed and trimmed (if they are large they may be quartered.)

Bring to a boil and pour over the cucumbers, filling each jar:

10 cups water

1 cup vinegar

½ cup pickling salt