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Name: Malosolnye Ogurtsy - Brined Cucumbers Maloss
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 3 1/2 tb Salt, non-iodized per 2 qts; 24 Cucumber, medium pickling; 9 Garlic; 1/4 lb Parsley, sour cherry and/or; 1 Dill, bunch mature plants; 1 oz Horseradish root

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INGREDIENTS

3 1/2 tb Salt, non-iodized per 2 qts
24 Cucumber, medium pickling
9 Garlic
1/4 lb Parsley, sour cherry and/or
1 Dill, bunch mature plants
1 oz Horseradish root

Servings

INSTRUCTIONS

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.

NOTES

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Malosolnye Ogurtsy - Brined Cucumbers Maloss

3 1/2 tb Salt, non-iodized per 2 qts
24 Cucumber, medium pickling
9 Garlic
1/4 lb Parsley, sour cherry and/or
1 Dill, bunch mature plants
1 oz Horseradish root

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.

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Nutrition

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Serving Size: 1 Serving (29g)
Recipe Makes: 6 Servings

Calories: 10
Calories from Fat: 1 (10%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 15.7mg		1 %
Potassium 33mg		1 %
Total Carbohydrate 2.3g		1 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 2g
Protein 0.4g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 10

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