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Wash cucumbers and soak them in cold water, storing them in the refrigerator while preparing the brine.

Prepare a 5-liter pot with about 3 kg of cucumbers, noting that 3.5 kg of cucumbers and 2.5 l of water are needed for two 3-liter jars, and 1 kg of cucumbers and 1 l of water for one 2-liter jar.

Use two 2-liter jars for the pickling process, preferably using regular stoneware jars.

Prepare traditional spices: horseradish roots and leaves, currant leaves, cherry leaves, oak leaves, and dill umbrellas cut into small pieces.

Wash and dry all greens; peel horseradish roots.

Chop garlic and horseradish into small pieces.

Add black peppercorns, allspice, cloves, and bay leaves, which can be crushed into smaller pieces if desired.

Boil and cool the water, then dissolve salt in it to create the brine.

Layer the bottom of the jar with greens and part of the chopped garlic and horseradish.

Begin placing the cucumbers vertically in the jar, starting with the larger ones.

Sterilize the jar and lid before pickling.

On top of the cucumbers, add more greens and the remaining spices, then fill the jar with cucumbers up to the top.

Cover the cucumbers with greens and pour the cold brine over them.

Sprinkle a spoonful of mustard powder on top, close the jar with a lid, and store it in the refrigerator.

Combine remaining cucumbers and spices with the leftover brine for the next day.

The mustard will gradually moisten and form a protective layer on top of the cucumbers.

Store the pickles in the refrigerator until the next harvest, as they will retain their quality and remain tasty and crunchy.

If the brine becomes cloudy during storage, stir the mustard layer on top to help clarify it, and sprinkle fresh dry mustard on the cucumbers again.

Equipment Needed

Spice Level: