Since ancient times in Russia cucumbers salted in oak tubs. They were loved by both royal persons, and commoners. Here one of recipes of salting the cucumbers taken from the book "Practical Bases of Culinary Art" by Aleksandrovo-Ignatyeva Pelageya published in 1909.
Instruction
1. Salt cucumbers as, however, and all other preparations, best of all from July 20 to August 6.
2. For salting large table cucumbers are selected, carefully washed out. In order that water from them flew down, to cast away on a sieve. That the view of the salted cucumbers was beautiful and they were full, in a tub to put them upright, but not in lying in any way. Each layer should be shifted mix from different herbs, such as tarragon, fennel, корвель, cherry leaves, a chembor, sheets of blackcurrant if are, then it is good and oak leaves, the horse-radish backs which are cut up small and also its green leaves, for fans garlic can add also it.
3. Having laid the image described above cucumbers in a tub, it is necessary to fill in them with a brine. The brine has to cover cucumbers entirely. Water for a brine has to be best of all well or key, then cucumbers will be strong. And here fortresses won't have the cucumbers salted in a brine from river water any more. The brine thus prepares: if cucumbers large, then about 500 grams of salt on each bucket of water undertake. If cucumbers small, then on each bucket of water it is necessary to take on 400 grams of salt. Salt undertakes the most ordinary, small. It is dissolved at first in water, and later filtered through a napkin or a clean towel on cucumbers.
4. When cucumbers are filled in with a brine, on them there are plates of an oak and light oppression. The oppression shouldn't press cucumbers, it is intended only in order that cucumbers didn't emerge from a brine, and were shipped in it completely. Then the salted cucumbers become covered by a clean towel and are put on preservation in a dry cold cellar.