First of all, the cucumbers you use cannot be bitter. We can check it by cutting off the end and tasting. Secondly, cucumbers should be short and not too ripe. They should be pickled in jars or stoneware pots, having been put tightly together and poured over with hot brine of water, salt, garlic, fennel and horseradish. Fermented rye flour should account for a quarter of this brine. Jars or pots should be stored in a warm place.
The marinade for preserved cucumbers should consist of a glass of 6% vinegar, 8 glasses of water, 25 grams of sugar, 1.5 kilo of salt. For best results preserve in jars.

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