The crunchiest pickles at home. asmr

To make crunchy pickles, start by washing 2–3 kg of fresh cucumbers and soaking them in cold water for 3–5 hours. In a clean container, layer the cucumbers with horseradish leaves, garlic, hot pepper, dill, cherry leaves, and currant leaves, repeating until the container is full. Prepare a brine by dissolving 2 Tbsp of salt and 0.5 Tbsp of sugar in 1 liter of cold spring water. Pour the brine over the layered cucumbers, cover, and leave in a warm place for 3–4 days. After this initial fermentation, transfer the pickles to the refrigerator and let them mature for 3–4 weeks. The result is crisp, savory pickles that can be eaten on their own or used in salads and other dishes. Use clean wooden utensils to remove the pickles and store them only in the fridge.