I crave spicy pickled green beans and carrots from time to time. I also make my own malted onions and white vinegar pickled onions. They’re so amazing on sourdough with scrambled eggs and kippered fish.

Pickled cucumbers are so good, they’re the only item that gets to be called “pickles.” Everything else is “pickled whatever.”

Or maybe it’s because “gherkin” sounds absolutely disgusting and we don’t want to call them that.