1. Sterilize the canning jars* (with screw cap) – boiling them in water is probably the easiest way to do that here.

2. Roughly clean the cucumbers and let them soak in water for about 1 hour, then scrub them again properly and dry them. Cut them into slices or wedges, as desired. Peel the onion and cut it into rings. Wash, dry, and coarsely chop the dill.

3. Add the cucumbers, onion, and dill to the sterilized glass jars. The less air you got between the cucumbers, the better. Fill the jars about halfway with white wine vinegar, then add water until the jars are full to the brim. Pour the liquid from the jars into a small pot. This works best if you put a strainer over the jar when pouring out the liquid to keep everything else in the jar.

4. Add salt, mustard seeds, peppercorns, and a few chili flakes to the pot. Bring everything to a boil, then divide the liquid (and everything else) between the two glass jars, seal them with the lids, and let them cool upside down on a kitchen towel.

5. Let the pickled cucumbers steep in a cool and dark place for at least 3-4 weeks before eating. If you work cleanly, the gherkins will last about 1 year unopened. Once opened, store in the fridge and use within 1-2 months.