Fermented pickles provide healthy pro-biotic digestive enzymes, make the nutrients more bio-available and are easy to make. In a clean, 1 quart glass Mason jar, place a horseradish leaf in the bottom. Tightly pack with washed cucumbers, making sure there are no air pockets. Add sprigs of dill and cloves of chopped garlic evenly throughout the jar and top with bits of horseradish leaf. Add 1 heaping tablespoon of course sea salt and fill to top with clean, filtered water. Cover with a Mason jar lid and leave on the counter for 5 – 7 days to ferment and then store in the fridge.