Pickled fruit

[1] Some examples include peaches, apples, crabapples, pears, plums, grapes, currants, tomatoes and olives.

There is evidence that thousands of years ago in Mesopotamia, Egypt, Greece, Rome and China people pickled different foods for preservation.

To pickle grapes it is necessary to use white wine vinegar, water, kosher salt, sugar, cloves garlic, rosemary and dried chili flakes.

[9] In Malaysia, some fruits are pickled when they are unripe, such as belimbing, kedondong, chermai,[19] lime, pineapple, papaya, mango and nutmeg.

[21] The word "vinegar" is of French origin (Vin - Aigre), comprising "vino-agrio" in Spanish and literally "wine-sour" in English.