The 1901 Cookbook Archive
No. 3793 — Pickled Pumpkin, Third Method
English historical translation of Molokhovets recipe No. 3793 from the 1901 Russian cookbook, retaining original methods and measures.
Peel ripe pumpkin and cut into attractive pieces. Blanch in very salty water, drain and cool.
Put into a jar and cover with boiled, cooled vinegar, even if weak.
After several weeks drain the vinegar and replace with strong vinegar, previously boiled and cooled, flavoured with bay leaf, allspice and Turkish pepper.
Historical editorial note: Weeks of storage in weak vinegar do not ensure safe acidity, especially for low-acid pumpkin. This is a historical recipe only.
Original source: Read Russian recipe No. 3793. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.