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kuruugaa
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Start by sterilizing your jars. Boil them (together with lids) for at least 15 minutes and then let them dry on a clean kitchen towel.
Wash the cucumbers thoroughly and cut the ends. Prepare the brine: In a medium pot bring water with coarse sea salt to a boil. Meanwhile, roughly chop the herbs and a horseradish leave (if using), finely slice the chili pepper (you will only need a few slices) and the garlic.
Transfer the cucumbers into a fitting sterilized jar, placing herbs, chili and garlic slices, bay leaves, allspice and black pepper in between the cucumbers.
When the brine is boiling, pour it into the jar and close the lid.
Turn the jar upside down and let it cool slowly (You can put it on the couch and wrap tightly with a blanket for best results). Once it's cooled, let it rest for about 4 days in a cool place.
You will see when they are ready when they change the color (see the pictures). Store an opened jar in the fridge for about two weeks. Enjoy!