Cucumbers rinse well, soak in cold water overnight. Then rinse well, put in enamel bucket or a deep pan, shifting the washed herbs, spices and garlic. Pour the brine (for 1 liter of water 1 tablespoon of salt with uppers) so that the cucumbers were completely covered with liquid, top lay a plate, heavy weight (can of 3-liter jar with water). So leave the cucumbers in the room for 4-5 days, the brine should be cloudy and with a sour smell, I have all happened in four days. At the end of this time to prepare jars and lids. Cucumbers put them into the sink, rinse well in running water, let them drain well. Herbs and spices throw away the brine to drain into another pot. Cucumbers put in jars, spices can no longer add, I put some more leaves of horseradish and pepper.

Bring the brine to a boil, pour over cucumbers, banks, cover lids, stand 5 minutes, again drain the brine, boil again, pour over cucumbers again for 5 minutes, drain the brine, bring to boil, simmer for 3 minutes, again pour the cucumbers up to the neck, roll up lids, jars, turning upside down, cover for 2 days.