---------- Recipe via Meal-Master (tm) v8.02

     Title: MALOSOL'NYE OGURTSY - BRINED CUCUMBERS MALOSS
Categories: Pickles
     Yield: 6 servings

    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.

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