The recipe is simple, but follow the instructions carefully. Wash thoroughly gherkins - possibly smaller. Trim edges them. If you have a 800 gram jar, put underneath a fig leaf - it is a preservative, and intoned cucumbers as tightly. Pour water, add 1 tbsp plain salt, another sheet and sealed. If the jar is a 3-liter, again in very close order and alternating layers of fig leaves, just put 4 tbsp salt. Be careful the water is more than 1 liter. Jars leave for 2-3 days of light, while the brine turn cloudy and begin the process of boiling (see small picture). Then moved to cool. 10-ish days become clearer and have crisp and stiff cucumbers slightly exotic flavor. Tip: Tamp well jar (it is a 3-liter) - first put cucumbers vertically, then up slightly angled. Fill it with water. Pour it into the tank and measure the - not more than l. Then put it back together with the salt. If the liquid is more and therefore wants more salt, gherkins will become very savory.