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Wash the small green cucumbers, trim off the stems, and soak them in cold water for 8 hours, changing the water twice during that time.
Place washed dill, horseradish, pepper pods, and garlic at the bottom of the jar, then pack the cucumbers on top.
Boil water and salt for 2 minutes, then add vinegar and bring the brine back to a boil.
Pour the brine over the cucumbers, filling the jar to about 1.5 cm below the rim. Cover the jars with lids and place them in a pot for sterilization.
Keep the initial water temperature at or above 122°F (50°C).
Sterilize half-liter jars for 8 minutes and liter jars for 10-12 minutes. Seal them immediately.
