Pickels

Humans have been harnessing the power of pickling for thousands of years, adding months to the otherwise short lifespan of perishable foods like meat and vegetables—making pickling one of the oldest techniques of food preservation there is. A fermented, pickled fish sauce known as liquamen or garum is one ancient example. Now, whether you’ve tried pickled foods or not, the truth remains that pickles play a major part in kitchens and dining rooms the world over, showing up in diverse forms made up of a nearly endless variety of vegetables, spices, and preparation techniques. Sealed correctly in a glass canning jar or unopened from the supermarket shelves, pickles can last for a long (seriously long) time. Although they may technically still be completely edible after two years, opening them before two years will generally result in the best quality taste and texture.