Spicy pickles

5 kg pickles

40 leaves currant

5 twigs celery and parsley

1 sheet spinach

1 bundle dill

1 sheet horseradish

Marinade 1 liter of water:

3 tablespoons salt

Rinse, fill the night cucumbers in cold water, then rinse again.

Rinse, dry and cut into large greens.

Place half of greenery on the bottom of the tank for salting or banks, then tightly put cucumbers, put the rest on top of the greens.

Dissolve salt in water, cook cold brine, cover with cucumbers.

Leave a cucumber for 3-4 days at room temperature, pour the brine, bring it to a boil, then pour cucumbers.

Immediately after pouring brine spicy pickles hermetically sealed with lids, wrapped in a blanket and thus are left to cool down, store cucumbers in a cool place.