Quick pickled cucumbers in a pumpkin

Scrub the cucumbers well and soak them in very cold water with ice for 2-3 hours to make them crunchier. Cut off ends and poke with a toothpick to ensure that the cucumbers are pickled all the way through.

Wash a large pumpkin well and cut off the top. Remove the seeds and flesh with a spoon to make room for pickles.

Fill the pumpkin with cucumbers, dill and currant leaves in layers, add allspice and black pepper, bay leaves and crushed garlic.

Dissolve salt in water and pour the brine into the pumpkin so that it covers the cucumbers. Place the cut-off top back in place to cover the pumpkin, and leave it in a cold place for 1-2 days. After the waiting is over, enjoy!