The small immature cucumbers that are known as dills or gherkins require a longer process, especially if their deep green colour is to be fixed, and they need partial cooking.
Select gherkins of a uniform size, place in a saucepan and cover with standard brine (½ lb. salt to 3 pt. water). Bring to nearly boiling-point, do not actually boil, but simmer for 10 min.
Drain until cold, then pack into jars and cover with spiced vinegar, preferably aromatic.
A great many people prefer gherkins sweet; they are particularly popular at cocktail parties. These are quite easy to prepare from the ordinary pickled fruit.
A spoonful of sugar added to the jar and shaken up, then allowed to stand for 24 hr., is all that is necessary. It is not advisable to do this too long in advance as sugar added to a cold pickle in this way may very easily start to ferment. Another way is to turn the gherkins out on to a shallow dish, the one in which they will be served, and sprinkle with sugar. They can be done this way with a few hours’ notice.