No. 1362 — Spiced Pickled Mixed Vegetable Salad
English historical translation of Molokhovets recipe No. 1362 from the 1901 Russian cookbook, retaining original methods and measures.
Use three Russian pounds in all of cauliflower, carrots, turnips, peas and small cucumbers.
Trim the cauliflower and soak it in water for about two hours. Peel and wash carrots and turnips, cut into neat shapes, and shell the peas.
Blanch in salted water, using two heaped teaspoons of salt per six glasses of water. Drain in a colander, rinse with cold water, dry and transfer to a jar.
For the pickling liquor boil 2¼ glasses of vinegar, ¼ glass of sugar, ⅓ teaspoon salt, twenty-five cloves, one vershok cinnamon, twenty-five allspice berries and three bay leaves.
Strain and cool before pouring over the vegetables. Leave at least several hours; the source says longer is better.