Pickled gherkins

Cucumbers 6-7 cm
Garlic - 2-3 cloves
Dill - 1-2 umbrellas or stems
Parsley - stem
Currant leaves - 1-2 pcs.
Cherry leaves - 1-2 pcs.
Horseradish (optional))
Oak leaves (optional)
Hot red pepper (optional)
Tarragon (optional)
Raspberry leaves (optional)
Salt - 2 tbsp l. (no slide)

1. Wash cucumbers and soak for 4-6 hours. This is necessary so that air leaves the cucumbers. We sterilize jars and lids for them. Thoroughly wash the salted greens and pour over boiling water.
2. First, we cold salt the cucumbers. Those. pour cucumbers with cold salted water at the rate of 2 tablespoons of salt per 1 liter of water. The cucumbers are salted for about 2 days, until bubbles appear on the surface of the water and the cucumbers darken.
3. Then we take out the cucumbers and herbs from the jars, pour the brine into a wide saucepan or basin and bring to a boil, while removing the foam.
4. Remove the cucumbers and greens from the jars, rinse with cold boiled water and put them back. Then pour cucumbers with hot brine and roll up. Optionally, add 1 tsp. vinegar.
5. Then we wrap the jars and set them to cool slowly.