I was sitting in South Africa on a hot sidewalk when a wayward streetwalker took pity on me and handed me a pickle smeared in mustard and bermuda onion. “Take the pickle” she whispered in my ear. It was then I discovered this beautiful and bold blend. Shaved shallots, whole cloves of garlic, and Dijon mustard find their way though a basic brine to tackle these sultry cucumbers head on. Thank you, sweet mistress of the night. Put a jar of these on a table with pepperoni, cheese, olives, and crispy French baguette. Use an empty glass to eves drop on your friends astonished by your sophistication.