Gaby
For one three-liter jar, you’ll need: 1.5 kg of cucumbers, 2 teaspoons of mustard seeds, a root or leaves of horseradish, garlic, dill, leaves of currants and cherries, 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, rinsing 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 at the bottom of the jars. Pack the cucumbers tightly, fill the jars to the top with boiling water, and cover with lids.
After 10 minutes, drain the water and refill with fresh boiling water. Cover with lids again. After another 10 minutes, drain this water as well.
In a pot, bring 1.5 liters of water to a boil, then dissolve 2 teaspoons of mustard seeds, sugar, and salt in it. Once boiling, stir the brine until the crystals dissolve.
Add 2 tablespoons of vinegar to each jar of cucumbers, pour in the hot brine, and immediately seal with lids. Turn the jars upside down and wrap them until they cool completely. For winter storage, place the jars in a cellar or basement.
