- 2Kg gherkins
- Brine made by dissolving 50g salt in 600ml water.
- Vinegar – Cider or white wine is best
- Herbs: Small bunch of dill or fennel (chopped roughly)
- Prick the gherkins with a fork or a cocktail stick, then leave to soak in brine for 72 hours.
- Drain then put in jars (with vinegar proof lids) along with the herbs.
- Bring the vinegar to the boil then immediately pour over the gherkins and seal.
- The gerkhins will be ready after a month.