Homemade pickled gherkins

Wash the gherkins or cut them in pieces if they are large.

Add the 2 tablespoons of salt to the 9 cups of water and bring to a boil.

Immerse the gherkins in the water and remove them immediately (blanch).

Put them in jars together with garlic cloves in halves, celery in small pieces and parsley, or other fresh herbs such as dill.

Let the salted water cool, and when it is lukewarm add the 2 glasses of vinegar.

Pour the water with salt and vinegar into the jars with the vegetables, cover them completely, close the lids and leave them in the refrigerator for about a week or until they turn a little yellow.