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Salted and Pickled
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- Dill Pickles
Solyonye Ogurtsy
8 lb (3.6 kg) unwaxed pickling cucumbers (preferably small ones) 3 teaspoons coriander seed 2 teaspoons mustard seed 8 bay leaves 2 heads of garlic, peeled, the cloves halved (about 18 cloves) - Pickled Aubergines
Baklazhan Marinovannyi
2 aubergines, about 1 lb (450 g) each Vegetable oil 3 large carrots, scraped and grated 6 large cloves garlic, grated 1 long stalk of celery 1½ pints (900 ml) white wine vinegar (herb-flavoured - Salted Mushrooms
Solyonye Griby
1 lb (450 g) mushrooms Black peppercorns 2 tablespoons salt Fresh dill ¼ pint (150 ml) hot water Whole cloves Bay - Sauerkraut
Kvashenaya Kapusta
Makes 12¾ pints (7.5 litres) 2 heads white cabbage, about 4 lb (1.8 kg) each 4 tablespoons coarse or pickling - Sour Cabbage
Kislaya Kapusta
2 lb (900 g) white cabbage 2 small bay leaves 1 large carrot, scraped ¼ teaspoon caraway seed 1 large tart apple, peeled and cored ¼ teaspoon dill seed 1 tablespoon salt 8 allspice - Soused Apples
Mochonye Yabloki
4 lb (1.8 kg) small tart apples Oak leaves (or blackcurrant, cherry) 3 pints (1.7litres) water 4 oz (120 g) honey 1 tablespoon pickling - Spiced Pickled Cherries
Vishnya Marinovannaya
Makes about 3 pints (1.7 litres) 2 lb (900 g) sweet cherries 1½ pints (900 ml) cider vinegar 12 oz (340 g) sugar ½ pint (300 ml) water 4 tablespoons kirsch (clear cherry brandy) ½ stick
