The 1901 Cookbook Archive
No. 3996 — Mixed Pickles, Third Method
English historical translation of Molokhovets recipe No. 3996 from the 1901 Russian cookbook, retaining original methods and measures.
Do not boil the young vegetables from the previous recipe in water or vinegar. Wipe them thoroughly dry, sprinkle with salt and leave twenty-four hours, stirring frequently.
Wipe again and arrange in jars.
The original uses a vinegar solution with either 6 glasses water and 6 glasses vinegar, or, if the vinegar is weak, 4 glasses water and 8 glasses vinegar.
Add ⅛ pound salt, ⅛ pound (¼ glass) sugar, one Turkish pepper pod, ½ tablespoon mustard and dill, and boil the liquid for half an hour.
Pour the spiced vinegar over the vegetables.
Historical editorial note: The source does not provide a verified final acidity for low-acid vegetables; this is not a safe modern canning formulation.
Original source: Read Russian recipe No. 3996. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.