Pickled gherkins

I have been using this recipe for 40 plus years. In the early days it was a 'pick your own' and then pickle affair. Now it is a phone call and I collect them. Each year out comes my very doggy eared recipe sheet with vinegar stains and hand written notations and hints. I have passed this recipe on to many, many people. With supermarket specials it is no longer more economical to do but the end product in my opinion is far superior and my husband and family always enjoy them with a slice of good tasty cheese. .

Ingredients

1 Tbsp	Salt, plain salt
8 cups	Water, soak gherkins in brine for 24 hours
2 cups	White vinegar
3 cups	Water
2 Tbsp	Pickling spice (Main)
¼ cup	Sugar
1 bunch	Fresh dill, dill, fresh is best but dried may be used
2 florets	Garlic, whole cloves

Directions

1. Soak gherkins 24 hours in brine made from 1 cup plain salt to 8 cups of water. Remove from brine and wipe clean and reasonably dry.
2. Make a vinegar solution of 2 cups of white vinegar to 3 cups of water. Add 2 tablespoons of pickling spice, 3/4 cup of sugar and as much dill as you like - dried dill may be used.
3. Let this come to the boil and simmer for 3 - 4 minutes. Remove from heat and add gherkins at once.
4. Into each quart jar place 2 cloves of garlic. Pack gherkins into jar with at least 1 tablespoon of dried dill.
5. Put vinegar back on heat and bring to boil. Pour over gherkins in jars having the liquid cover the gherkins and seal at once.
6. I usually make up a large preserving pan of vinegar solution and keep topping up as needed. I normally do 5 kgs over two days, but depends on how many gherkins you have. May be used for a jar a day if picking your own.
7. I cannot confirm as being my own but recipe comes from an old hand typed booklet from my Grandmother who died some 60 years ago.