Wash, pat dry and trim the gherkins at both ends, then place them in a large clean bowl, sprinkle on the salt and store in a cool place until the salt has liquidized (a few hours)
When you are ready to go, bring to the boil the water and vinegar.
Rinse the gherkins with boiling water, drain and then rinse again. Put the gherkins into hot jars that have been sterilized and add pickling spice and fresh dill.
Fill the jars almost to the top with the water/vinegar liquid and run a knife around inside the jar to get rid of any air bubbles. Top up the jar with liquid until it is just overflowing and using a cloth (as the jars will be very hot) tightly screw on the lids.
Wipe down the jars and leave to cool on the bench.
Gherkins will be ready in around three weeks. Put the jar in the fridge for a few hours to cool before eating.