What's not to love about these savoury pickled cucumbers aka Cucumis sativus?! A little history on this amazing pinnacle of human produce achievement: They are usually picked when 4 to 8 cm (1 to 3 in) in length and pickled in jars or cans with vinegar (often flavored with herbs, particularly dill; hence, "dill pickle") or brine. The term can also be used to refer to the West Indian Burr Gherkin (Cucumis anguria), a related species, originally from West Africa and introduced to the West Indies, probably by the Portuguese.[1] The Burr Gherkin, or badunga, cannot interbreed with the aforementioned Gherkin. It is edible and may be pickled, but must be picked when no longer than 4 centimetres (1.6 in) long, since it becomes bitter and spiny if allowed to grow larger. Gherkins are traditionally served cold, as cooked gherkins lose their intense flavour rapidly. Pickled gherkins are served to accompany other foods, often in sandwiches. They are historically associated with Central European and, occasionally, Eastern European cuisine, but are now found more widely. Sometimes also called a cornichon (the French word for gherkin), they have historically also been called horned cucumbers, crumplings, and guerkins.[1] The gherkins sold in pickle mixtures are not C. anguria but rather are small pickled immature fruits of cultivars of the cucumber (C. sativus). A true gherkin has palmately lobed leaves with toothed edges, small flowers, and furrowed, prickly fruits about five centimetres (two inches) long that are borne on crooked stalks. Although its fruit is also pickled, the plant is frequently grown only as a curiosity. A gherkin is known in London as a wally and a pickled gherkin is known as a pickled wally. So for most people this item may leave you in a real pickle if all you thought was that they were tasty. Oh no, there is so much more, and now you know I'm not just jerkin your gherkin, cats. Now you say something.
Damn that is deep brother, I feel you. But what do you think about the gold standard? Should we or shouldn't we?
SOLID! No doubt brother, that has to be a pound of delicious Mediterranean sea salt right? P.S. I like yo style.
Whoa whoa whoa. Cucumbers aren't indigenous to the New World? Upon further research, they originated in India??? Mind = blown.
Pickled foods are a big part of Korean cuisine, thus, I believe Koreans would like this pickled cucumber. I like Korean food, so I think I might like this too.
Every time I get a burger with slices of those chaps, I mourn the fact that there are gherkins where no gherkins belong. Nevertheless, they are pretty damned good with pate. In other news, the Scandinavian habit of pickling fish is an offence to all that is reasonable and just.
Oh they are. But what are those other slimy lil things up there? Are those alien fingers or peni from another dimension?
I'm from a state where people deep-fry those and call it a delicacy. I prefer the garlic ones from Trader Joe's.
These happen to be pickles. Just not the lightweight, derivative sort... feast your eyes on pickles that live up to their unparalleled suggestivity...
http://www.huliq.com/10164/human-pickled-penis-donated-icelandic-phallological-museum I think I'm sorry.
