Barrel-Style Brined Cucumbers

Wash the cucumbers thoroughly and trim the ends from both sides.

Line the bottom of a large container with most of the herbs (horseradish leaves, dill, blackcurrant leaves, and cherry leaves) and all the garlic. Set aside 3 horseradish leaves for the top.

Pack the cucumbers tightly into the container.

Make a brine using 50-60 grams of salt per liter of water. Pour it over the cucumbers until they're completely submerged.

Place the remaining horseradish leaves on top and set a weight (press) on them. Cover with a lid and leave at room temperature (22-24°C) for three days.

After three days, transfer the cucumbers to sterilized jars. Add some fresh dill and garlic to each jar to taste.

Strain the brine and bring it to a boil. Pour the hot brine over the cucumbers in the jars.

Coat the jar lids with mustard and seal the jars tightly.