No. 3954 — Another Method for Salting Cucumbers
English historical translation of Molokhovets recipe No. 3954 from the 1901 Russian cookbook, retaining original methods and measures.
For one measure, or 2 vedros cucumbers, boil 1 vedro water with 1–1½ pounds salt, cool and pour over the fruit.
The historic method plugs both barrel holes, seals with resin and submerges barrels in a pond tied to stakes, or keeps them on wooden stands in cellars, wiping away mould from the outside.
Alternatively bury the barrels in cellar earth or place a tub in a pit cut into ice. The author puts freshly gathered cucumbers with herbs into these tubs for two days, then adds the cooled brine on the third day.
The printed note insists that vessels used for cucumbers must be very clean and scalded with water and fragrant herbs such as dill or thyme. Do not reuse them for lye or unrelated purposes.
The author repeats a folk belief that cucumbers salted in the last quarter of the moon turn hollow, recommending starting five or six days before the new moon and finishing by it.