24 Cucumber, medium pickling
-3-4″ long, 1 1/4″ thick 1 oz Horseradish root
1 Dill, bunch mature plants
-with seeds 9 Clove garlic
1/4 lb Parsley, sour cherry and/or
-black currant leaves 3 1/2 tb Salt, non-iodized per 2 qts
-water 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 1/3 of leaves on top. Arrange half of pickles upright, packing them tightly. Place 1/3 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 3-4 days in cool, airy room whose temperature is about 64-68 degrees. Remove the scum as it appears and wash the mouth of the jar daily. After 3-4 days, when most active fermentation has subsided a little, remove weight and lid. cover jar with its own lid and refrigerate. In 1 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 4-5 days, after which they will become either too salty (and turn into regular brined cucumbers) or, more likely, too soft and almost mushy. —–