I share the cooking recipe:
Wash the salad cucumbers and cut off the edges that you will not use. Cut the cucumbers into small cubes and put them in a bowl.

In each sterilized jar, put 5 balls of whole black pepper, one bay leaf, one crushed clove of garlic, hot pepper to your taste, one flower of dill and 5 g of horseradish leaves.

Next, fill the glasses to the top with sliced ​​cucumbers, pour hot water up to the edges and loosely close the lids. Cover the jars with a towel and let them cool. Then drain the water from the cucumbers into a pan and top up so that there is 1 liter of liquid in the pan.

Bring the marinade to a boil – it will take about 3 minutes. As soon as it starts to boil, add salt and sugar. Cook the marinade for another 2 minutes, then pour the vinegar into it. Mix the ingredients, cook for 1 minute. Then we fill the cucumbers in jars with marinade.

Close the jars with cucumbers tightly, turn the lids down, cover with a towel and let cool freely.

Note: This recipe uses 4 500ml jars.

Tip: pickled cucumbers can be used to prepare potato and other salads, as well as an interesting side dish for the main dish.

Ingredients for 1 jar of 0.5 l:
black pepper – 5 peas
bay leaf – 1 pc.
garlic – 1 large clove
hot pepper – to taste, depending on the variety and desired spiciness
dill with umbrellas – 5 gr.
horseradish leaf – 5 gr.
Marinade for 1 l. water:
salt – 70 gr.
sugar – 50 gr.
vinegar 9% – 70 ml.
1 liter of marinade is enough for 4 cans of 0.5 l each.