No. 3973 — Cucumbers Stuffed with Mustard Seed
English historical translation of Molokhovets recipe No. 3973 from the 1901 Russian cookbook, retaining original methods and measures.
Choose large mature but not yellow cucumbers. Cut a cap from each at its blunt end.
Carefully hollow the inside with an apple corer, taking care not to pierce the outer wall.
Fill the cavity with yellow mustard seeds, or grey seeds if yellow are unavailable. Replace the cut cap and fasten at three points with tiny wooden pegs.
Pack gently in a jar. Boil good vinegar with salt, bay leaves, black pepper and allspice, using ⅛ pound mixed seasoning per vedro vinegar.
Cool, cover the cucumbers completely and weight with a small wooden disk and stone. If the vinegar weakens during storage, the author replaces it with fresh vinegar.