Crispy lightly salted cucumbers

Select cucumbers (1.5 kg) no longer than 7 cm. Wash, dry, and trim the ends.

For maximum crunchiness, soak the cucumbers in ice water for 45–60 minutes before packing.

Peel the garlic (5–6 cloves) and slice it thinly.

Wash and dry the horseradish leaves (1–2 pcs), cherry leaves (3 pcs), black currant leaves (5–6 pcs), and dill (3 sprigs).

Place some of the greens and garlic at the bottom of a clean three-liter jar. Arrange the cucumbers vertically, layering with the remaining greens and garlic.

If you like it spicier, add a piece of horseradish root (20–30 g) or a ring of hot pepper (to taste).

In a pot, combine drinking water (2 l), salt (2 tbsp), allspice (8–10 pcs), cloves (3–4 buds), and bay leaves (3–4 pcs). Bring to a boil and simmer for 2 minutes.

Remove the brine from the heat and immediately pour it over the cucumbers to the top. Cover with a lid or plate.

Leave at room temperature for 12–18 hours for a lightly salted taste. For a more intense flavor, let it sit for up to 24 hours.

Transfer to the refrigerator and chill for 1–2 hours before serving.