Step 1

Wash, pat dry and trim the gherkins at both ends, then place them in a large clean bowl, sprinkle on the salt and store in a cool place until the salt has liquidized (a few hours)

Step 2

When you are ready to go, bring to the boil the water and vinegar.

Step 3

Rinse the gherkins with boiling water, drain and then rinse again. Put the gherkins into hot jars that have been sterilized and add pickling spice and fresh dill.

Step 4

Fill the jars almost to the top with the water/vinegar liquid and run a knife around inside the jar to get rid of any air bubbles. Top up the jar with liquid until it is just overflowing and using a cloth (as the jars will be very hot) tightly screw on the lids.

Step 5

Wipe down the jars and leave to cool on the bench.

Step 6

Gherkins will be ready in around three weeks. Put the jar in the fridge for a few hours to cool before eating.