Pickled gherkins are a real store cupboard staple!
Heat the vinegar, water, salt and dill in a large pan with the baby cucumbers.
Bring to the boil and allow to simmer for ten minutes.
In the meantime sterilise a large jar by washing in warm soapy water and placing in a hot oven until completely dry.
Once the jar is prepared, carefully transfer the cucumbers to the jar and cover with the vinegar.
Immediately seal the jar, turning the lid tight and allow to cool.
An air tight seal will have formed when the jar lid is sucked in.
Note whilst the total time stated is 24 hours, for optimal results you should let these infuse for at least 48 hours.