1. Wash cucumbers, put them in a bowl, pour cold water over them and let them sit. 2. Peel the garlic. 3. Wash dill and cherry and currant leaves (if using). 4. Put dill, cherry and currant leaves (if using) on ​​the bottom of the jar. Pack cucumbers tightly into the jar, alternating with garlic. Put mustard seeds, peppercorns and salt on top of the cucumbers. Pour cold water over everything. Close the lid. Shake. Leave for 2 days at room temperature. After 2 days, the cucumbers are ready. Then they need to be stored in the refrigerator!

   1. Onion: peel and finely chop. 2. Garlic cloves: peel and mince. 3. Mushrooms: wash and slice (1/4 in thick). 4. Heat olive oil or butter in a skillet over medium heat. 5. Add chopped onion and sauté until translucent (about 3–4 minutes). 6. Stir in garlic and cook for 30 seconds until fragrant. 7. Add sliced mushrooms and cook until they release moisture and begin to brown (about 6–8 minutes). 8. Pour in wine or broth, scraping the bottom of the pan. Let it simmer until reduced by half. 9. Stir in cream and simmer for 5–7 minutes until the sauce thickens. 10. Season with salt and pepper. Garnish with fresh herbs if desired. * White wine can be replaced with vegetable broth and heavy cream with plant-based alternative.