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.

I actually thought it was marmite or vegemite at first, but I’ve never heard of either of those being called “pickle” so I figured it must be a different thing entirely.

That’s interesting! I love learning about new foods in other cultures. I’ll have to keep an eye out to try this somehwere.

Aha! I appreciate the explanation! I’ve never heard of such a thing and in the US our pickles are green. Brown pickles would be something well past the point of being safe to eat over here :)

Why is it brown? What is wrong with your pickles?

Burberry cologne. Sooo sexy on a man. Luda ain’t wrong.