Gherkins... hell yes. I will literally eat the pickles off someone else's big mac, lol.
Dill pickles, at least in the uk, are almost the exact same thing only the put dill into the pickling juice. I can't say I've ever noticed any difference. But then I am a bit of a luddite when it comes to herbs.
My grandma used to make pickled onion slices and cucumber slices. Leave them for a few days in vinegar, put together. They were the best thing ever with a good roast ham!
