The 1901 Cookbook Archive
No. 3970 — Small Cucumbers in Vinegar
English historical translation of Molokhovets recipe No. 3970 from the 1901 Russian cookbook, retaining original methods and measures.
Wash small cucumbers and place in a glazed pot.
Boil 1 vedro water with 1½ pounds salt several times, pour over the cucumbers and keep on ice for one day.
Boil enough good Rhenish vinegar to cover the cucumbers with bay leaves, allspice, black pepper, nutmeg, cinnamon, cloves, cardamom and dill. The source gives ⅛ pound mixed spices per vedro vinegar.
Cool the vinegar, drain the salt water and pour over the cucumbers. Tie the pot with animal bladder and keep cold.
After three weeks, if the vinegar seems weak, replace with newly boiled vinegar without adding more spices; keep in a cellar.
Historical editorial note: The historical acidity test and cellar storage are not validated modern food-preservation practice.
Original source: Read Russian recipe No. 3970. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.