Pickled cucumbers (no vinegar)

One of my favorite recipes for harvesting cucumbers. We can say that this is a "grandmother's" recipe. The cucumbers are crispy. They are great for pickle, vinaigrette, and are delicious in themselves.

Ingredients

• Cucumbers - 1 Kilogram
• Water - 1 Liter
• Allspice - 3 Pieces
• Garlic - 2 Cloves
• Chili Pepper - 1/2 Piece
• Salt - 1.5 tbsp. spoons
• Bay leaf - 1/2 Pieces
• Horseradish Leaf - 5 Pieces
• Cherry Leaf - 2 Pieces
• Currant leaf - 2 Pieces
• Dill umbrellas - 1 Piece
• Oak leaf - 1 Piece

Directions

1. Wash cucumbers well. I have fresh cucumbers, I picked them on the same day, so I don't soak them in cold water. I don’t cut the "butts" of cucumbers either, I cut them off when serving.
2. Wash the herbs.
3. You can not peel the garlic, but simply cut the head across, chop the chili.
4. Put the cucumbers in a large saucepan, sprinkle with allspice, herbs, and garlic.
5. Cover the top with horseradish leaves.
6. Boil water, add salt at the rate of 1.5 tbsp. per liter of water. Cool it down. Fill in the cucumbers, put the load on top and leave it for 3-4 days. The brine should become cloudy with a sour odor. I stood for 3 days, tk. it's hot enough at home.
7. This is what the cucumbers will look like after 3-4 days.
8. Throw away all the herbs and spices, filter the brine.
9. We wash the cucumbers.
10. We put in jars, previously scalded with boiling water. You can not add spices to the jars, I added 2 allspice peas.
11. Bring the strained brine to a boil, remove the foam, add 1 glass of water and 1 teaspoonful of salt, boil for 3 minutes
12. Fill in the cucumbers. We leave for 5 minutes, covering with boiled lids.
13. Then we drain, boil again, fill in the cucumbers and roll up. Or we close with screw caps or nylon. Turn over and leave to cool completely.
14. Bon Appetit!