I grew up (British) with it called pickle, sure we also had pickled onions^ etc. which are quite different, but that doesn't mean it's wrongly translated - for

I grew up (British) with it called pickle, sure we also had pickled onions^ etc. which are quite different, but that doesn't mean it's wrongly translated - for one thing they've both been through the pickling process; for another (perhaps more importantly as a layman term) everyone understands it as pickle. I don't know what they think would be a better translation (i.e. explicitly not just borrowing achar ourselves too) - salsa maybe? Seems weird to use a loan word from a completely different culture for a different preserve, and anyway I suspect Britain had achar before salsa. (^Anyway you would never say 'pass the pickle' for pickled onions, maybe something like piccalilli, which is relatively achar like! Although I'm not sure how good an argument that is, it probably was colonially achar-inspired, heavily uses yellow mustard seed which I think isn't/wasn't cultivated here (for harvest of seeds for culinary use I mean).)