Lightly salted cucumbers with mustard

<p>1. Rinse and dry the greens. Coarsely chop and put a third of the greens on the bottom of a clean three-liter jar. Coarsely chop the garlic and add the pieces to the jar.<br> 2. Fill cucumbers with cold water in advance for 3 hours. So they will be tight and crispy in the end. Fill half of the jar with cucumbers.<br> 3. Put a third of the greens, then the cucumbers and the remaining greens to the top.<br> 4. Dilute the salt and mustard with water and pour the brine into the jar. Fill the jar almost to the top with cold water (as much as you need).<br> 5. Put the jar in a bowl (the cucumbers will ferment, the juice will pour out) and leave in the room for 2-4 days, until the cucumbers are ready. When the smell becomes pleasant, close the jar, put it in the refrigerator for a day, and you can eat.<br> Have fun!</p>