How to make
Wash the three-liter jars very well. In a large bowl pour the gherkins and wash them thoroughly.
At the bottom of the jar put a cherry leaf and fig leaf. The leaves themselves retain the firmness of the gherkins.
In each three-liter jar put three spoons of coarse salt, allspice, black pepper and dill. Sprinkle a little mustard grains at the end.
Once you have done this, start arranging the gherkins. Fill the prepared jars with water and close them with their lids.
Shake the jars every morning and evening for 5-6 days in order for the coarse salt to dissolve. Put them in a not fully shady place and when they change color, store the jars in a dark and cool place.
The pickles remain crunchy all winter. From these 22 lb (10 kg) of gherkins, 5 three-liter jars of pickles are obtained.
The sunny pickles are ready.
