The 1901 Cookbook Archive
No. 3957 — Salted Cucumbers, Fifth Method
English historical translation of Molokhovets recipe No. 3957 from the 1901 Russian cookbook, retaining original methods and measures.
Put a layer of oak leaves and even oak bark at the bottom of a tub, then a handful chopped garlic and a row of freshly picked cucumbers.
Repeat oak bark, leaves, garlic and cucumbers until full.
Keep the tub on ice for three days. The source then adds vigorously boiling water and, at the end, boiled salted brine.
The stated salt proportion is 6 glasses per 2½ vedros total water. Scald the lid, close promptly, seal with resin and keep cold.
Historical editorial note: Pouring boiling water into a filled container and sealing active fermentation carries burn and pressure hazards. The original provides no modern validated preservation controls.
Original source: Read Russian recipe No. 3957. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.