No. 3968 — Nezhin Cucumbers
English historical translation of Molokhovets recipe No. 3968 from the 1901 Russian cookbook, retaining original methods and measures.
Take a barrel holding 1½ vedros and remove one end. On the bottom place three large celery roots with their greens, three parsley roots with greens and three sprigs tarragon.
Cut roots if necessary to fit. Fill the first half with washed and dried small cucumbers.
Cover with another equal quantity of greens, placing three pods Turkish pepper inside the greens so they do not touch the cucumbers.
Add the remaining cucumbers, another layer of greens and three more pods Turkish pepper on top.
Boil 1 vedro good vinegar with 1 glass salt, cool and pour over the fruit. Add more of the same as the brine soaks in.
Cork and seal the barrel with resin, keeping it cold but not on ice.