Pickled cucumbers with ketchup, vinegar and horseradish for winter

We wash the cucumbers, cutting off all the excess. Fill it with cold water for 3-5 hours, changing it to a new one once an hour.
In a 3-liter jar (sterilize!) spread half of the greens, horseradish slices, pepper peas.
Then we put cucumbers tightly in the jar, shifting them with the remaining greens.

Pour boiling water into the jar and leave it on the table for 15-20 minutes, covering it with a lid.

Then drain the cooled water; pour the cucumbers with boiling water for the second time, leave it for 15-20 minutes again.

Now drain the water from the jar into a small saucepan, pour sugar and salt into it, add ketchup and boil for a few seconds.

We drain the brine into a jar with cucumbers, pour vinegar and roll up a metal lid.

Wrap the jar with cucumbers until it cools completely.