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Classic
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page 432
it over the pickles when cold and then press them down with a plate weighted
with a stone, tie a cloth over them and set aside in a cool, airy place.
56. Cucumbers pickled in Vinegar and Water. For each 2 quarts of vinegar take 1
quart of fresh water, 1 cupful of salt and the spices as given in the above
receipt.
Take nice, fresh cucumbers having small seeds, and leave them in fresh water for
12 hours. Then dry them in a cloth, put them into a stone jar with the spices,
dissolve the salt in water, pour this, with the vinegar, over the pickles, which
must be covered with plenty of the brine put a mustard seed bag over them and
cover as in the preceding receipt.
REMARK.--Cucumbers pickled in this way taste very nicely and keep for a long
time. They are excellent for Cucumber Salad (Division Q).
57. Russian Cucumbers. 30 large cucumbers without seeds, 1 pound of eschalots, 2
ounces of mustard seeds, 1 ounce of garlic, 1 handful of fine sweet basil, dill
and tarragon, 1 red pepper, fresh if possible, otherwise use a dried pod.
Wash the cucumbers, salt them thoroughly and let them stand for 48 hours. After
they are washed and drained, dry and lay them side by side into a jar and cover
with the above-named spices. Then boil as much vinegar as will cover the
cucumbers and pour the boiling vinegar slowly over them. After about two weeks
boil the vinegar and pour if cold over the pickles, which can be used after
about six weeks.
58. Boiled Russian Pickles. For 2 quarts of wine vinegar take 1/2 ounce of
pepper and 1/2 ounce of cloves; for between the pickles, 3/4 pound of eschalots
or small onions, 1/4 pound of sliced horseradish, 1/4 pound of mustard seeds, 1
ounce of garlic, 1/4 ounce of bay leaves and a couple of handfuls of dill.
Take cucumbers of medium size, wash and then sprinkle plenty of salt over them
and set aside for 24 hours. After this rinse off in the brine and wipe dry. In
the meantime boil as much wine vinegar as will cover the pickles and add the
cloves and pepper. When the vinegar boils, pour in part of the cucumbers, let
them cook through, take out with a skimmer, throw in the
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