Torshi Khiar - Pickled gherkins

INGREDIENTS
1 kg of small gherkins (long type max 4-5 cm).
4 cloves of garlic
1 sprig of fresh dill (or 1 we sow seeds)
Black peppercorns (optional)
Coriander seeds (optional and optional)
80 g salt
0,5 I of white vinegar.

PREPARATION
Wash the gherkins; once dry, arrange them well pressed in a glass jar with a wide mouth, then distribute the garlic, dill and any spices inside and in layers in order. Separately, mix the salt and a liter of water and vinegar in equal parts. Pour the liquid over the gherkins and seal tightly. Let it rest for at least 15 days in the lukewarm and eat it within 2 months.