For 4 people
For 4 people
Scrub gherkins and dry; sprinkle with coarse salt and rest 12 hours; rinse and pat dry.
Sterilise jars; pack gherkins with mustard seeds, peppercorns, dill (or tarragon) and sliced shallot.
Bring white wine vinegar to a boil with a pinch of sugar and salt; pour hot over the gherkins.
Seal and cool; store at least 3–4 weeks before serving.
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