How to make
Prepare a brine by adding 1 tbsp of salt for every 4 1/5 cups (1 liter) of water. Arrange the cucumbers in the jars, alternating between cucumbers, coarsely chopped horseradish leaves, cucumbers, then sour cherry leaves. In between them, place the grapes.
Top with garlic cloves and press the contents into the jar tightly. Pour the brine in. Leave the pickles in a cool area for one week. They will ferment, release air bubbles and change their color.
Leave them in a cool place for a week, then pour out the juice from the jar, boil it on the stove and while still hot, put it back in the jar. Close and turn upside down.