Gaby
For one 3-liter jar, you’ll need: 1.5 kg of cucumbers, 2 teaspoons of mustard seeds, horseradish root or horseradish leaves, garlic, dill, currant and cherry leaves, bay leaves, cloves, allspice, and black peppercorns. For the brine: mix 5 tablespoons of sugar, 3 teaspoons of salt, and 6 tablespoons of 9% vinegar into 1.5 liters of water.
Wash the jars and lids with baking soda, rinse them under running water, and sterilize them in the oven or microwave.
Thoroughly wash the cucumbers, then soak them in cold water in a deep bowl for 2 hours. Rinse the currant, cherry, and horseradish leaves under running water. Peel the garlic cloves and chop them into pieces.
Place the prepared dill flowers, currant leaves, cherry leaves, horseradish, garlic, peppercorns, bay leaves, and cloves in the bottom of the jar. Pack the cucumbers tightly, fill the jar to the top with boiling water, and cover with the lid.
After 10 minutes, drain the water and refill the jar with fresh boiling water. Cover the jar with the lid again. After another 10 minutes, drain this water as well.
In a pot, bring 1.5 liters of water to a boil. Add 2 teaspoons of mustard seeds, 5 tablespoons of sugar, and 3 teaspoons of salt, and stir the mixture until the sugar and salt dissolve.
Add 2 tablespoons of vinegar to the jar of cucumbers, pour in the hot brine, and immediately seal with the lid. Turn the jar upside down and wrap it until it cools completely. For winter storage, place the jar in a cellar or basement.
