Method

To have solid rather than hollow cucumbers, they must be salted immediately after they have been gathered, or at the latest, on the next day. To prevent them from drying out, it is best to drop them into cold water with ice as soon as they have been gathered.

Cover the bottom of a small barrel with oak, cherry, currant, and dill leaves and quartered garlic cloves. If not using garlic, add the leaves and shavings of horseradish roots. Stand the cucumbers upright one next to another on the bottom of the barrel and spread a handful of each of the above-mentioned greens on each layer of cucumbers. After filling the barrel in this manner, cover it immediately with another barrel bottom, in which two small holes must be drilled. One hole is to allow gasses to escape; insert a funnel in the other hole and pour in salted water as follows: Use 6 glasses salt and 1 spoon saltpeter for 2½ pails, or for 10 garnets, of river or well water. Mix the water and salts together and pour as is [without heating] over the cucumbers. Immediately cork and tar the barrel. It is good to intersperse the cucumbers with small watermelons, which are abundant in the southern provinces of Russia.

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