The 1901 Cookbook Archive
No. 3965 — Long-Keeping Salted Cucumbers (Continuation)
English historical translation of Molokhovets recipe No. 3965 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare cucumbers as described in recipe No. 3953, placing their tub in ice.
For each vedro water take 1½ pounds salt and one bottle Rhenish wine vinegar. Boil and pour hot over the cucumbers until covered.
After three days top up with the same brine. If pouring the liquid while the barrel is in ice is inconvenient, remove the barrel briefly and return it at once.
Historical editorial note: The recipe lacks validated acidity and pressure management for safe long-term fermentation.
Original source: Read Russian recipe No. 3965. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.