To 3-liter jar: cucumbers, tomatoes; 3 cloves garlic; 3 pieces horse-radish;
1 fennel; currant and cherry leaves; 5 black peppercorns; 1 tsp. acetic essence Pickle: 6 cups water; 2 tbsp. salt; 1 tbsp. sugar; 2 laurel leaves
Mix ingredients and bring to a boil.
Sterilize jars and covers by steam or heat. Place the cucumbers and tomatoes into a jar densely. Pour boiling water, then drain after 1 minute. Put all other ingredients and pour the pickle. Cover the jar hermetically. Put the jars to a warm place at 12 hours. Store in a dry place protected from light 2-3 months.
