Russian Dill Pickles

Sterilize jars
1 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.
Assemble the jars
1 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.  
2 Transfer the cucumbers into a fitting sterilized jar, placing herbs, chili and garlic slices, bay leaves, allspice and black pepper in between the cucumbers. 
3 When the brine is boiling, pour it into the jar and close the lid. 
Let it cool
1 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. 
2 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!