I share the cooking recipe:

1. Select the smallest, even and beautiful cucumbers. Not exactly gherkins, but you have to take a guideline – the length and thickness is no more than a finger.
2. Cucumbers should first be soaked for 2-3 hours in cold water. Not more! Then wash each cucumber with your hands, let the water drain and lay out the cucumbers, dry them all on a towel. You can cut off the ends – this is at your discretion and depends on the variety/size of the cucumbers themselves.
3. Wash and sterilize the jars. Boil the lids.
4. Place the cucumbers very tightly in the jars vertically, this is not important, but it is desirable.
5. Boil water for marinade. It is better to take bottled or from a well. It will not come immediately from the tap, it will have to stand for several hours.
6. Pour salt and sugar into boiling water, add washed spicy leaves and dill umbrellas. Put the container with the marinade on low heat, but do not bring it to a boil, just warm it up.
7. Pour pickled cucumbers through a strainer so that spices and leaves do not get into the jar.
8. Cover the jars with lids and leave for 15 minutes. Then pour the marinade into a saucepan and bring to a boil. At this time, jars with cucumbers should be closed with lids and wrapped to prevent cooling. For example, in a towel and on top of a blanket.
9. Throw 3 cloves of garlic into each 3-liter jar, add oak bark and pour vinegar essence. Jars with a smaller volume have the lowest listed value.
10. As soon as the marinade boils, it must again be carefully poured through a strainer into jars with cucumbers. Quickly twist the cans with hot lids, turn them upside down and cover them with a blanket.
11. Leave under the blanket for at least 12-18 hours. After cooling, turn the jars of cucumbers over and store in a cool, dark place.

Try to prepare cucumbers according to this recipe, you will definitely succeed. And how much pleasure such a crunchy cucumber can bring in winter! Bon appetit!

Ingredients:
5 kg of small cucumbers
Spices and seasonings per 1 liter of water:
2 Art. l. coarse salt (not iodized)
1 Art. l. sugar
3 umbrellas of dill
3 cherry leaves
5 currant leaves
1-2 horseradish leaves
1 tsp. oak bark
3 cloves of garlic
1 tsp. vinegar essenc