Cornichons are tart French pickles made from gherkins pickled in vinegar and tarragon. Pickled or marinated peppers are frequently added to sandwiches or salads. There is no vinegar used in the brine of naturally fermented pickled cucumbers. Onions are available in fresh, frozen, canned, caramelised, pickled, and chopped forms. Olives were also pickled and Sephardim pickled eggplants too. Fresh food has not been dried, smoked, salted, frozen, canned, pickled, or otherwise preserved. Both components are slightly pickled with wine vinegar and spiced with tarragon and basil. Green beans can also be pickled, much like cucumbers are. Smaller slicing cucumbers can also be pickled. Vegetables are often eaten raw, pickled, or cooked. The mushrooms can also be pickled and roasted. It is then eaten in slices with pickled vegetables. Ginger is also consumed in candied and pickled form. In other parts of Southeast Asia, mangoes are pickled with fish sauce and rice vinegar. A traditional Pennsylvania Dutch dish is pickled beet egg.