Brining

Then you soak them in brine for two hours, after which you steep them in a concoction of white vinegar, sugar (heaps - no wonder they taste so good) black mustard seed, celery seeds and turmeric for another two hours, then the worst task of all, getting them, steaming hot into sterilised jars and putting lids on, to create a vacuum. Give me wide necked bottles every time!