Cucumbers without sterilization with dill, horseradish and currants

To make cucumbers crispy, you need to soak them for at least 6 hours in cold water. After we soak our cucumbers in water, we can start preparing cans for canning. Cans and lids are washed with soap solution.
At the bottom of liter cans we spread one sheet of horseradish, an umbrella of dill, three cloves of garlic, four peas of black pepper and one bay leaf. Next, we put cucumbers in jars, alternating them with currants. It is necessary that a glass of currants fit into a liter jar of cucumbers. Fill the jar to the neck. From above, pour into each jar two tablespoons of salt (without a slide), one tablespoon (without a slide) of sugar and one teaspoon of citric acid. Boil two liters of water. With boiling water, just removed from the stove, pour the contents of our cans to the very edges, cover with lids and leave for 20 minutes. Drain the brine from each jar into a saucepan and boil. Pour it back into the jars with boiling water. That's it, you can roll up the lids. Cucumbers can be stored in a dark place at room temperature.