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For some mysterious reason gherkins are very expensive in Singapore. Its not the ingredients that are expensive as a normal cucumber can be had for as little as $1 (4kr). So with sandwiches and danish liver paté in mind I had to make my own. Preserving is actually dead easy. You take ½ liter of vinegar and bring it to the boil with 300g sugar. Dice up two cucumbers and pour everything into a container with a bit of pepper. Seal tightly and put it into the fridge for a week or so. Some might add a artificial preservative (like the danish “Atamon”), but if you leave it in the fridge you don’t have to add anything. Just eat the gherkins with a month or so.