Wash the Small Pickling Cucumbers thoroughly and trim the blossom ends; leave them whole for the best crunch, or slice into spears if you prefer.
Sterilize your jars and lids by boiling or placing them in a very hot oven so everything is clean and ready.
Place a few sprigs of Dill, one or two peeled Garlic Cloves, a couple of Blackcurrant Leaves, Cherry Leaves and a small piece of Horseradish Leaf in the bottom of each jar to form a flavor base.
Pack the Small Pickling Cucumbers tightly into the jars upright, leaving about 1/2 inch headspace; tuck in another small sprig of Dill and another Garlic Clove if you like extra flavor.
Distribute whole Bay Leaves, a few Black Peppercorns and a couple Allspice Berries among the jars so each jar has an even amount of spice.
Make the brine by bringing Water to a simmer and stirring in Coarse Salt until fully dissolved; the brine should be hot so it wilts the herbs slightly and extracts flavor.
Carefully pour the hot brine over the packed cucumbers, covering them fully while keeping the reserved headspace; tap the jars gently to remove any air bubbles.
Seal the jars with lids while hot and let them cool to room temperature. Store in a cool, dark place or refrigerate; the pickles will be tasty after 2–3 days and reach fuller flavor after about 1–2 weeks.
