A pickled cucumber commonly known as a pickle in the United States and a gherkin in the UK is a cucumber that has been pickled in a brine, vinegar, or other solution and left to ferment for a period of time, by either immersing the cucumbers in an acidic solution or through souring by lacto-fermentation.
There are many ways to use them: sliced-as a salad ingredient, minced- for creamy dressings, chopped- in salsas, or whole- eaten straight out from the jar.