It’s difficult to picture life without pickles — those crunchy joys straight from the jar, the acidic, sweet surprises nestled inside a burger, or the sliced spears delivered fresh, ready to taste on the side of your plate.

When we hear the word “pickle,” we usually think of the traditional cucumber version (also known as a “gherkin” if you’re travelling through the UK or Ireland), but there are lots of other pickled items, such as vegetables, fruits, and even meats, that may undergo the change.

Pickling is a traditional food preservation and seasoning method that is still popular and tasty today. Pickling is thought to have started in India around 4,000 years ago. Pickling makes use of the natural fermentation process and nearly usually includes some mix of vinegar, oil, salt, and spices.

Sources: https://www.goodlifereport.com/wellness/the-surprising-health-benefits-of-pickled-food-and-why-now-is-the-best-time-to-learn/, https://defeatdiabetes.org/resources/healthful-eating/fermented-and-pickled-foods-beverages-and-alcohol/pickled-foods/, https://www.bustle.com/p/7-health-benefits-of-pickles-fermented-foods-you-probably-already-eat-on-the-reg-9254807
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