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