We have the same thing you call “pickles”- we call them gherkins (and very small ones “cornichons”). We just have lots of other pickles too! Pickled onions, pickled cabbage, pickled carrots, pickled beetroot, pickled cockles, pickled eggs…
There are two things which we call pickles that are really more like a chutney- “sandwich pickle” (which is what this is; Branston pickle and its imitators) and “piccalilli” (which is bright yellow).
Oh, we have all those other pickled things too. Except the cockles, never heard of pickled cockles here. I love some pickled green beans, okra, dill pickles, and/or queen olives as Bloody Mary garnishes. We have cornichons too! I eat them on charcuterie plates. But the Branston pickle is a completely alien condiment here. Piccalilli sounds close to what we’d call chow-chow in the South.
We have the same thing you call “pickles”- we call them gherkins (and very small ones “cornichons”). We just have lots of other pickles too! Pickled onions, pickled cabbage, pickled carrots, pickled beetroot, pickled cockles, pickled eggs…
There are two things which we call pickles that are really more like a chutney- “sandwich pickle” (which is what this is; Branston pickle and its imitators) and “piccalilli” (which is bright yellow).
Oh, we have all those other pickled things too. Except the cockles, never heard of pickled cockles here. I love some pickled green beans, okra, dill pickles, and/or queen olives as Bloody Mary garnishes. We have cornichons too! I eat them on charcuterie plates. But the Branston pickle is a completely alien condiment here. Piccalilli sounds close to what we’d call chow-chow in the South.