Wash the gherkins and rub in a teatowel to dry and remove the prickles.  Make up enough brine to cover the gherkins, and leave them to soak in the cold brine for 24 hours.

The next day, make up the pickling solution by boiling together all of the remaining ingredients for 10 minutes. 

Drain the gherkins, rinse under cold water, then pat dry.  Add them to the pickling solution and boil for 2 minutes. 

Strain the vinegar into a large container (eg a saucepan), reserving the spices, then add the gherkins, making sure that they are covered by the solution. 

Next day, pour off the vinegar and boil with the spices again for 2 minutes.  Pack the gherkins into hot clean jars (rinsed out with plenty of boiling water), and pour over the boiling hot vinegar. 

Cover and store for at least 3 weeks before using.