How to make
Clean all the vegetables and cut them. Arrange layers of different vegetables in a plastic drum, with the whole peeled garlic cloves, sliced horseradish root and celery head.
Arrange the celery leaves on top to press down on the pickle. Combine the ingredients for the brine and boil them. Allow it to cool and pour it over the pickles. Close and decant over a period of several days.
Finally, curdle it with potassium sorbate. After a week - 10 days, the pickles should be ready.