The 1901 Cookbook Archive
No. 3969 — Nezhin Cucumbers, Another Method
English historical translation of Molokhovets recipe No. 3969 from the 1901 Russian cookbook, retaining original methods and measures.
Pack firm not-overripe cucumbers previously chilled in ice water into a barrel.
Layer with blackcurrant leaves, thyme, marjoram, sliced horseradish, celery and parsley roots and greens, finishing with the herbs.
For each vedro water take 1½ pounds salt, 1 tablespoon alum and 1 bottle good vinegar; boil and pour hot over the cold cucumbers until covered.
Set the barrel into ice and after three days add more brine. Close and keep in ice until frosts.
Historical editorial note: Alum treatment and the historic vinegar-and-icehouse process are not validated modern safe pickle methods.
Original source: Read Russian recipe No. 3969. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.