Crispy Pickles for the Winter

Wash the cucumbers and soak them in cold water for a few hours, then trim the ends.

At the bottom of a sterilized one-liter jar, place a dill umbrella, a currant leaf, a raspberry leaf, a piece of horseradish leaf, 1 garlic clove sliced into wedges, and 5 whole peppercorns.

Pack the cucumbers tightly into the jar and pour boiling water over them.

Let them sit for 5 minutes, then drain the liquid into a pot, bring it to a boil, and pour it over the cucumbers a second time. Wait another 5 minutes and drain again.

Add 1 tbsp of salt, 2 tbsp of sugar, and 3 tbsp of 9% vinegar, pour the boiling brine over the pickles, and seal the jars with sterilized lids.