The 1901 Cookbook Archive
No. 3964 — Long-Keeping Salted Cucumbers
English historical translation of Molokhovets recipe No. 3964 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare a stout oak barrel, or an oak tub, and thoroughly steam it. Rub the inside with aromatic leaves including blackcurrant, marjoram and thyme.
Line the bottom thickly with blackcurrant leaves and dill.
Keep the cucumbers in icy water for twelve hours before salting, holding the tub on ice so they remain very cold.
Pack tightly side by side and sprinkle each layer with a mixture of the aromatic leaves.
Historical editorial note: This entry is continued by recipe No. 3965. The historic fermentation process lacks modern validated controls.
Original source: Read Russian recipe No. 3964. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.