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Vegetables from Russia, Ukraine, Belarus
Solyonye ogurtsy are whole cucumbers packed with spices under a salt brine and left to sour by lactic fermentation, traditionally in wooden barrels for weeks to months [ruwiki-sol]. The interstate standard GOST 34220-2017 fixes the finished brine at 2.5–3.5 % chlorides and 0.6–1.2 % titratable acid [gost34220]. In Russia and Ukraine the pickled cucumbers go into rassolnik soup [s1].
| Fresh cucumbers, whole | Sorted into three length classes[gost34220] |
| Spices and herbsAt least 2.5 % of net weight | The standard sets the share, not the kinds; dill, garlic, horseradish and fruit leaves are usual[gost34220] |
| Salt brine | Enough that the finished brine holds 2.5–3.5 % chlorides[gost34220] |
| Starter | The standard covers lactic fermentation with or without starters of pure lactic acid bacteria cultures [gost34220] |
What changes: Starting material: whole fresh cucumbers sorted into three length classes
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Solyonye ogurtsy are whole cucumbers packed with spices under a salt brine and left to sour by lactic fermentation, traditionally in wooden barrels for weeks to months [ruwiki-sol]. The interstate standard GOST 34220-2017 fixes the finished brine at 2.5–3.5 % chlorides and 0.6–1.2 % titratable acid [gost34220]. In Russia and Ukraine the pickled cucumbers go into rassolnik soup [s1]. Salt is 2.5–3.5 % (GOST 34220-2017).
| Salt | 2.5–3.5 %Set[gost34220] | Finished cucumbers and brine |
|---|
The standard sets the finished brine at 2.5–3.5 % chlorides, and the cucumbers must be firm and fully soaked through [gost34220]. Cucumbers that have only just taken up salt are called malosolnye; longer salting lets them sour by lactic acid [ruwiki-sol].
The standard requires no visible signs of spoilage such as mould or rot, and sets microbiological limits by reference to food law [gost34220].
Every number is labelled with how it is known. How this atlas is made
Fossilised cucumber seeds from the 10th-century layers of Novgorod show the plant was known there early, and by the 17th century East Slavs knew cucumbers put up with salt, among them the quick malosolnye kind [ruwiki-malo]. Almost to the end of the 20th century salted cucumbers were put up for the winter in wooden tubs holding several poods; today they are canned in glass jars [ruwiki-sol]. GOST 34220-2017 was adopted by the interstate council on 14 July 2017 and has been in force in Russia since 1 January 2019 [gost34220].
