No. 3406 — Cucumber Preserve
English historical translation of Molokhovets recipe No. 3406 from the 1901 Russian cookbook, retaining original methods and measures.
Select the smallest, greenest seedless cucumbers, like gherkins. Wipe clean, put in strongly salted water with a cabbage leaf and leave somewhere warm for several days until yellow.
Transfer to a preserve pan lined and covered with cabbage leaves. Boil their soaking brine and pour it over them. After slight cooling, drain, boil and pour over again, repeating until the cucumbers become green and covering the pan each time to retain heat.
When green, put in cold water for three days. Remove, dry carefully and cover with cold light syrup made from 1 pound sugar and 1½ glasses water, flavoured with 2 lots ginger and the zest and juice of 2 lemons.
The next day drain the syrup. For every pound cucumber add 1½ pounds sugar to it, boil until thick, add the cucumbers and bring to the boil twice.