Pickled fruit

Pickled fruit refers to fruit that has been pickled.^[1] Pickling is the process of food preservation by either anaerobic fermentation in brine or immersion in vinegar. Many types of fruit are pickled.^[1] Some examples include peaches, apples, crabapples, pears, plums, grapes, currants, tomatoes and olives.^[1][2] Vinegar may also be prepared from fruit,^[2] such as apple cider vinegar.

For thousands of years in many parts of the world, pickles have been used as the main method to preserve fruits and other foods. There is evidence that thousands of years ago in Mesopotamia, Egypt, Greece, Rome and China people pickled different foods for preservation. Mayan culture in America used tobacco to preserve food, specifically to make pickled peppers. In ancient times the different cultures used salt that was found naturally and water to make the brine, which they used to pickle foods that cannot be eaten naturally, such as olives and some grains.^[3]