How to make
Pierce the cleaned gherkins in several places with a thick needle. Arrange them in a drum with the cleaned garlic cloves. Make a solution of water with sea salt in an amount depending on the size of your drum. For every 4 1/5 cups (1 liter) of water, put 2 2/3 tbsp (40 g) sea salt.
Add the gherkins to the drum and keep it in a cool place. After the third day, start decanting for a period of 10 days. When you feel the pickles are ready, add sodium benzoate, 1/5 tsp (1 g) per 4 1/5 cups (1 liter) of water in the drum.
Keep decanting the gherkins for 3 more days – the benzoate dissolves and the juice remains clear. Keep the salted pickles in the drum in a cool, dark place.
