I share the cooking recipe:

Wash the cucumbers, soak them in drinking water at room temperature for 2-3 hours. Then cut off the ends on both sides.

Wash the dill and horseradish leaves thoroughly, chop the garlic cloves not very finely. Put on the bottom of the can. Put prepared cucumbers on top.

Pour salt and mustard seeds, pour boiling water from the kettle. Cover with a plastic lid and turn the jar over several times to dissolve the salt. Then remove the lid, cover with gauze and leave the jar with cucumbers on the table for a day. After that, close the jar with a plastic lid and put it in the refrigerator.

You can eat them the next day. If you don’t store them in the cold, the cucumbers will soon turn from low-salt cucumbers into pickled cucumbers, which are also delicious. But low-salt ones are special vegetables available once a year. Enjoy them to the fullest. Bon appetit!

Ingredients:

• cucumbers – about 1.5 kg (or as much as will fit in a 3-liter jar);
• 3-4 cloves of garlic;
• horseradish leaves – 1-2 pcs.;
• dill umbrellas – 3-4 pcs.;
• mustard seeds – 1 tbsp. spoon;
• coarsely ground salt – 3 tbsp. spoons (with a slide).