*  Exported from  MasterCook  *

                  SOLIONYE OGURTSY - BRINED CUCUMBERS

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    :
 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  5       lb           Cucumber, medium pickling
                       -3-4" long 1 1/4" thick
  1                    Dill plant, bunch mature,
                       -seeds included
  2       oz           Horesradish root
  1                    Head garlic
    1/2   oz           Hot red pepper, fresh seeded
  3                    Tarragon, fresh branches
  6       tb           Salt, non-iodized, per 2 qts
                       -water

 Preparing Cucumbers: wash the cucumbers under running
 water and place in a bowl.  Cover with ice water and
 enough ice to keep them cold for 10 hours. Drain the
 cucumbers and trim both ends so that the brine will
 more easily penetrate the flesh.

 Assembling: Rinse the dill and divide in half.  Scrub
 and rinse the horseradish and slice thinly.  Peel and
 halve the garlic.

 Fold half the dill into a ring to fit the bottom of
 the pickling jar. Strew horseradish, garlic, red
 pepper, and 1/3 of the tarragon on top. Arrange half
 the cucumbers upright in the jar, packing them
 tightly. Place the second third of the tarragon on
 top, then pack in the rest of the cucumbers in the
 same manner. Over them layer the remaining dill,
 horseradish, garlic, pepper and tarragon.

 Combine the salt and water, stirring until the salt
 dissolves. Percentage of salt in this brine is 5.5 to
 6.5 percent. Pour the brine into the jar. The
 cucumbers and herbs should be fully submerged. Cover
 with a saucer and weight down with a jar or can filled
 with water. Cover the mouth of the jar with 2 layers
 of cheesecloth and tie in place with string.

 Fermentation and storage: For the first 2-3 days, keep
 the cucumbers on a well aired shaded patio or similar
 spot with a temperature of 64-68 degrees.  Remove the
 scum as it appears and wash the mouth of the jar
 daily.  After 3-4 days, when the most active
 fermentation has subsided a bit, remove the weight and
 lid. Check to see that the brine still covers the
 cucumbers.  If not, add brine in the same proportions
 (1 1/4-1 3/4 Tbsp salt to 1 pint water). Cover the jar
 with its own lid and refrigerate at 32-38 degrees.

 During the next 10-14 days, see that the brine does
 not become too cloudy (there is always some degree of
 cloudiness due to fermentation process) and that there
 is no mold.  If either does happen, replace the brine,
 rinse the upper layer of dill, wipe the mouth of the
 jar and close again.

 Store the pickles on the lowest shelf of the
 refrigerator. They will keep for up to 1 week.



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