The 1901 Cookbook Archive
No. 3955 — Salted Cucumbers, Third Method
English historical translation of Molokhovets recipe No. 3955 from the 1901 Russian cookbook, retaining original methods and measures.
Scald newly picked cucumbers with boiling water and pack into tubs or barrels, layering with dill, currant leaves and horseradish root.
Boil water with salt, taking 1–1¼ pounds salt per vedro water, optionally with white kvass.
Pour the brine over the cucumbers and seal with resin as described in recipe No. 3953.
Historical editorial note: The historic sealed-barrel process is not a validated safe fermentation method.
Original source: Read Russian recipe No. 3955. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.