Sterilise your jars and lids by washing them with boiling water. Let them cool on a rack and dry them out.
Wash the gherkins thoroughly. Put them into a bowl, mix 50 g salt with 1 litre of water and pour this brine over the gherkins. Let them soak in the brine for 8 – 12 hours, at best overnight.
The next day, pour off the brine and dry the gherkins with a cloth.
Now, cut off the blossom end. You can also cut off the stalk end, but that’s optional.
If the gherkins are very large, you may cut them into slices or sticks.
Wash and dry the dill and carefully remove the flower tips.
Wash and dry the savoury and tarragon.
Peel the onion and cut it into rings.
Layer the gherkins, herbs, onions and spices into the jars.
Put water, vinegar, 2 tbsp salt and sugar into a pot and bring the mixture to a boil. Stir until sugar and salt have dissolved.
Carefully pour the vinegar brine over the gherkins into the jars and close the lids immediately.
Let the jars cool down. Now you can either store them in the fridge for 2–4 months or preserve them in a water bath canner for 30 minutes at 90 °C. That way, the gherkins can be stored for at least a year.
