Dill-green, like the brine a pickle floats in.
Pickle is a soft olive, close to green.
It can be described as soft, light, fresh and rather unsaturated.
Set in black, because black reads best on it.
Pickling is the process of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar. The pickling procedure typically affects the food's texture and flavor. The resulting food is called a pickle, or, if named, the name is prefaced with the word "pickled". Foods that are pickled include vegetables, fruits, mushrooms, meats, fish, dairy and eggs.
Read on WikipediaA pickled cucumber – commonly known as a pickle in the United States and Canada and a gherkin in Britain, Ireland, South Africa, Australia and New Zealand – is a usually small or miniature cucumber that has been pickled in a brine, vinegar, or other solution and left to ferment. The fermentation process is executed either by immersing the cucumbers in an acidic solution or through souring by lacto-fermentation. Pickled cucumbers are often part of mixed pickles.
Read on WikipediaProper noun