No. 3960 — Pickled Cucumbers, Another Method
English historical translation of Molokhovets recipe No. 3960 from the 1901 Russian cookbook, retaining original methods and measures.
Peel firm cucumbers, halve them, scoop out the centre with a spoon and cut into pieces two vershoks long.
Scald with ordinary vinegar and leave for twenty-four hours, then drain.
Boil 3 glasses good vinegar with 2 pounds sugar, cool and cover the cucumbers.
On the third day drain, boil and return warm. On the fourth return the vinegar hot. Repeat the vinegar treatment as many as seven times.
On the seventh day place the cucumbers directly into boiling vinegar and bring once to a boil.
Cool and pack in jars with cloves and cinnamon, removing the spices before serving with roast meat.
The printed quantity is 30 medium cucumbers, 3 glasses vinegar and 2 pounds sugar.