• First, cut cocktail cucumbers into spears.
  190-200 grams cocktail cucumbers
• Second, chop the onions.
  60 grams chopped onions
• Third slice the horseradish root into strips.
  8-10 grams fresh horseradish root
• Next, place the cucumber, onions, and horseradish into a bowl and add the salt.
  2 1/2 tsp pink salt
• Finally, toss the cucumbers, onions, and horseradish in the salt.
• Next, add 1 cup of ice and water to cover the salted cucumber mix.
  1 cup ice
• Place the cucumber mix into the fridge for 2 hours.
• After 2 hours remove from the refrigerator.
• Drain cucumbers, onions, horseradish, and rinse them over a colander.
• Finally, place the cucumbers, onions, and horseradish into a sterilized glass jar with a sterilized lid and ring.

Making the Brining Liquid

• Next, in a small pot add the maple sugar, salt, vinegar, mustard seeds, and juniper berries, dill seeds, dill weed crown, peppercorns.
• Finally, simmer until maple sugar is dissolved.
• Lastly, add in the water.
• Allow the liquid mixture to cool.
• Once cooled pour the mixture over the cucumbers.
• Leave a small amount of space.
• Finally, screw the lid on the top and place it into the fridge.
• Pickles can be eaten right away but are best after three weeks.
• Store in the fridge for up to 3 months.