1
Wash and Soak the Cucumbers. Wash the cucumbers thoroughly under cold running water, then leave them to sit in a bowl of very cold water for 10 to 15 minutes while you prepare everything else. A cucumber that goes into the brine already full of water stays firmer. Rinse the dill, horseradish and any leaves. Cut the horseradish root into strips and separate the garlic into cloves - there is no need to peel them.
2
Prepare the Jars. Prepare 4 clean 1-litre jars and their lids, ideally sterilised with boiling water. Use only undamaged jars and lids.
3
Pack the Jars. Divide all the ingredients into four equal portions. Into the bottom of each jar put some dill, garlic cloves, horseradish pieces and a leaf or two (if using). Pack the cucumbers in vertically and as tightly as you can, then lay a few of the smallest cucumbers flat across the top.
4
Make the Brine. Make the brine: bring 2 litres of water to the boil and stir in 4 level tablespoons of rock salt until it fully dissolves.
5
Pour and Seal. Pour the hot brine into the jars, about 500 ml per 1-litre jar, covering the cucumbers completely. Shake each jar gently to release any trapped air bubbles, then seal tightly.
6
Ferment, Then Move Somewhere Cool. Leave the jars at room temperature (around 20°C/68°F) for 3 days, then move them to a cool pantry or cellar. The cucumbers will be ready to eat after about 2 weeks, and no later than 20 days.