No. 3953 — Salted Cucumbers
English historical translation of Molokhovets recipe No. 3953 from the 1901 Russian cookbook, retaining original methods and measures.
To keep cucumbers full rather than hollow, the author recommends salting them immediately after picking, or at least by the following day. Meanwhile keep them in icy cold water rather than dry.
Line a small barrel with oak, cherry and currant leaves, dill and leaves and sliced roots of horseradish, or quartered garlic instead.
Stand cucumbers upright, close together, and sprinkle every layer with a handful of the aromatic leaves.
Cover with a lid containing two small openings: one for air to escape and the other for adding brine with a funnel.
For 2½ vedros (10 garnetz) well or river water, the original uses 6 glasses salt and one spoon saltpetre, poured in without heating.
The author immediately corks and coats the barrel with resin. Small watermelons may be packed among the cucumbers, particularly in the southern provinces.