First of all wash and rinse all the mini gherkins, then pat them dry and set aside.

In a big saucepan, bring water and vinegar to a boil; in the meantime, fill a clean jar with the gherkins, throwing in some pepper grains, a pinch of salt, a garlic clove and a couple of laurel leaves as well.

Pour the boiling liquid into the jar, filling it as near to the top as possible, then seal tightly with the lid.

To make extra sure that everything in the jar will keep properly for a long time, boil the closed jars for a few minutes in a pot full of water, then store in a cool, dry and preferably dark place.