A pickled cucumber โ commonly known as a pickle in the United States and Canada and traditionally a gherkin (/ษกษrkษชn/) in Britain, Ireland, South Africa, Australia, and New Zealand โ is a usually small or miniature cucumber that has been pickled in a brine, vinegar, or other solution and left to ferment. The fermentation process is executed either by immersing the cucumbers in an acidic solution or through souring by lacto-fermentation.
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