The 1901 Cookbook Archive
No. 3963 — Pickled Gherkins, Third Method
English historical translation of Molokhovets recipe No. 3963 from the 1901 Russian cookbook, retaining original methods and measures.
Wipe small cucumbers and put them in boiling salted water. For 10–12 glasses water the historic formula uses 3 glasses salt, one drachm (about a teaspoon) saltpetre and 20 grains alum.
Remove the pan from the heat and leave for twenty-four hours. Drain on a sieve and wipe dry.
Boil strong vinegar with bay leaf, Turkish pepper, allspice and a little salt. Put in the gherkins and simmer very gently until green.
Transfer the mixture to a jar and cool before tying with animal bladder. If the vinegar becomes watery, the author replaces it with fresh spiced vinegar.
Historical editorial note: Alum, saltpetre and the unvalidated vinegar strength make this a historical description, not modern safe preservation guidance.
Original source: Read Russian recipe No. 3963. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.