Gherkins - pickled

Lots of gherkins and squash in the garden now. The gherkins are for pickles, so they have been rinsed and pricked, and then put in a brine for 24 hours before they are put in a vinegar solution.

Recipe: 
Brine:
1 liter cold water
1 Dl coarse salt
Pickling vinegar :
1 liter vinegar
500 g sugar
little onions
dill sprigs
1-2 tbsp pickle spices

Atamon.Stir the brine until the salt is dissolved. Wash and prick the gherkins and soak them in the brine for 24 hours.Boil the pickling vinegar 3-5 minutes depending on the size of the onions. Take from heat and add Atamon. Drain the gherkins and wipe them in a dishtowel . Put in cleaned glass jars and pour the pickling vinegar over the gherkins until they are covered.

The result

Danish