That poor bread didn't ask for this
This is waayyyy too much and you've ruined innocent bread.
I will take my downvotes with pride
Torn between down voting your opinion and up voting your name.
I'm replying to you solely so you can upvote one comment and downvote the other. You're welcome.
That's too much dude. You haven't left any space for the anchovies.
Add a decent slice of Cheddar and you've got yourself a proper sandwich there.
Thank you.
My only complaint is that I can still see bread.
If I'm home alone I like to treat myself to a pickle-on-cheese amuse-bouche from time to time (IE. Every time I pass the pickle cupboard)
I just take a spoon to the pickle jar usually.
I see literally nothing incorrect. Carry on
Why is it brown? What is wrong with your pickles?
I was wondering the same and got curious enough for a quick search. Saw someone recommending Branston Pickle and it looks similar
Branston Pickle is made from a variety of diced vegetables, including swede, carrots, onions and cauliflower pickled in a sauce made from vinegar, tomato, apple and spices.[9] While not a chutney, Branston Pickle is sweet and spicy with a "chutney-like" consistency, containing chunks of vegetables in a thick brown sticky sauce.[9]
Yes. Branston pickle. Not gherkins.
"Gherkin" is a fun word. The Finnish word for cucumber is "kurkku". Sounds more like "gherking" than cucumber.
I imagine the Finnish transliteration of "gherkin" would be "kurkku", is my point.
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 :)
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.
Someone show them marmite next...
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.
Yup, branston pickle is a unique and potent thing. Well worth at least trying.
It's a relish though, not a whole pickle that you chop up yourself.
No joke, if you can find it locally, try it. Amazon carries it here in the US, but you'd be using Amazon, and I'm not sure how you feel about that. It's a strong, intense flavor. Like has been said in other comments, it's best experienced with cheese, on bread.
That's interesting! I love learning about new foods in other cultures. I'll have to keep an eye out to try this somehwere.
Na, you don't want pickle on there at all! Chutney all the way!
Oooooh fancy
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Have chat and a natter. Talk about anything and everything that's not political!
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