How to Pickle Gherkins

1. Rinse the raw gherkins and allow them to dry. Sprinkle salt on them liberally and let them sit for 24 hours. Rinse and dry them again.

2. Pack the gherkins tightly into Mason jars or similar containers. The containers do not have to be air-tight, as oxygen aids in the fermentation process required for pickling.

3. Measure out enough white wine vinegar to completely saturate the gherkins in the jars. Pour the vinegar into a pan and bring to a boil.

4. Add the mustard seeds, salt, peppercorn, garlic and coriander to the vinegar. The amount you use will vary depending on your taste. For sweet gherkins, add a generous amount of white sugar. If you like your pickles spicy, add minced jalapeno peppers.

5. Bring the vinegar and spice mixture to a boil. Lower the heat and let the mixture simmer for about 10 minutes.

6. Pour the vinegar mixture over the gherkins in the jar, making sure to completely saturate the gherkins. This should be done when the mixture is still warm.

7. Seal the jars with lids or pieces of cloth fastened with a rubber band. Most recipes suggest allowing six weeks for fermentation but, as with the spice mixture, you will have to decide what best suits your taste.