Pickled cucumbers as in the store for the winter

To begin with, we will sort out the harvest properly and put aside dense hard fruits about 10 cm in size. If the cucumbers have wilted a little, they can be restored to freshness by soaking for about 15 hours in cold water. The vegetables prepared in this way are washed, cut off the tails (if soft) and put in a bowl.
I wash a three-liter jar, sterilize it and throw spices (red pepper, black pepper peas, garlic, coriander and cloves) to the bottom
Then we put cucumbers very tightly in a jar, shifting them with horseradish leaves, currants, dill umbrellas.
Pour boiling water, after 5 minutes drain the water into a saucepan, put it on fire, bring it to a boil again (but do not boil it!) and we make marinade. Add sugar and salt, then vinegar (1 tbsp. l. immediately in a jar to cucumbers). Pour the marinade into the jar, wait a few minutes until the air comes out and top it up as needed.
Roll up with sterilized lids, turn over and leave for three days under a towel. Then we transfer it to the basement for long-term storage.
If you have followed the rules of cleanliness and sterilization, it is not necessary to pasteurize the jars. But for safety, you can put a jar of cucumbers in a saucepan and boil for 20 minutes.