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Malosol'Nye Ogurtsy - Brined Cucumbers Maloss

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Submitted by deli

YIELD

2 dozen

PREP

45 min

COOK

?

READY

4 days

Ingredients

24 24
EACH EACH CUCUMBERS
medium pickling, 3 to 4 inches long, 1 1/4 inches thick
1 28.9
OUNCE ML/G HORSERADISH ROOT *
1 1
BUNCH BUNCH DILL WEED
mature plants, with seeds *
9 9
CLOVES CLOVES GARLIC
¼ 113.4
POUND G PARSLEY LEAVES
sour cherry and/or black currant leaves
3 ½ 53
TABLESPOONS ML SALT
non-iodized per 2 qts
1 1
X X WATER *

Directions

Prepare the cucumbers following the instructions for Brined Cucumbers.

Rinse the dill and divide in half.

Scrub and rinse the horseradish and slice thinly.

Peel and halve the garlic.

Wash the various leaves.

Fold half of the dill into a ring and place in the bottom of the jar.

Strew half the horseradish and garlic and ⅓ of leaves on top.

Arrange half of pickles upright, packing them tightly.

Place ⅓ of the leaves on top, then pack in the rest of the cucumbers in the same manner.

Top with layers of the remaining horseradish, dill, garlic, and leaves.

Combine the salt and water, stirring until the salt dissolves (the percenteage of salt in this brine is 2.8-3.0 percent).

Pour the brine into the jar.

The contents should be fully covered.

Place the saucer inside the jar with a weight (small rock?).

Cover the mouth of the jar with 2 layers of cheesecloth and secure with string.

Leave for 3 to 4 days in cool, airy room whose temperature is about 64 to 68 degrees.

Remove the scum as it appears and wash the mouth of the jar daily.

After 3 to 4 days, when most active fermentation has subsided a little, remove weight and lid.

Cover jar with its own lid and refrigerate.

In 1 or 2 days the malossol cucumbers will be ready to eat.

Because there is less salt in the brine than Brined Cucumbers, malossol cucumbers should be eaten sooner.

Store the pickles on the lowest shelf of the refrigerator for 4 to 5 days, after which they will become either too salty (and turn into regular brined cucumbers) or, more likely, too soft and almost mushy.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 1270g (44.8 oz)
Amount per Serving
Calories 184 11% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 6148mg 256%
Total Carbohydrate 12g 12%
Dietary Fiber 10g 39%
Sugars g
Protein 19g
Vitamin A 65% Vitamin C 138%
Calcium 25% Iron 27%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

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