Pickled cucumbers with red currants for winter

We select the intact cucumbers and immerse them in cold water for an excellent crunch - let them lie down for 2-3 hours. Don't trim the buttocks, so as not to deprive the cucumbers of crunch!
Clean liter cans are sterilized in the usual way: in the microwave, in the oven or over steam, putting them on the kettle - who is used to it. At the bottom we put an umbrella of dill, parsley, cucumbers, strips of sweet pepper, sprinkle with red currants, garlic, pieces of horseradish and pour marinade.

Cooking marinade for 1 liter jar:
Pour water into the container, add salt, sugar, cloves, pepper, cinnamon on the tip of a teaspoon and put on fire. Remove when it comes to a boil, and immediately pour into a jar with cucumbers, insist for 10-15 minutes and drain back into the pan. This procedure must be repeated three times. But it is not necessary to drain the filling from the jar for the third time - we immediately proceed to rolling, with a pre-sterilized lid. Turn the workpiece over and let it cool down (you can not cover it with a blanket).
Cucumbers acquire a delicate, piquant taste and a slightly pinkish color.