Wash and dry cucumbers thoroughly.
Boil water and salt, mix until the salt dissolves completely.
At the bottom of well-washed and scalded jars, place cloves of garlic, a piece of peeled horseradish root, and dill flowers may use stems also.
Place cucumbers tightly in the the jar. Make sure that the cucumbers have enough space to be covered in water.
Pour cooled water and salt over the cucumbers, so that the water completely covers the cucumbers.
Place lids gently on the jars and set aside in room temperature for 3 days for low salt pickles.
After 3 days tighten lids and place in refrigerator for 3 more days. The lids will suck in and you will be able to place them in a cool place for winter use.
You can place them in a cool place like a basement and enjoy them after 2-3 weeks and all year through. Enjoy!