The word “pickle”, “tsu ('zi' in Pinyin)” in Chinese, means “salt and incubate”.[2] The pickled vegetables and fruit we refer to today date in practice back to the sixth century B.C.E.[2] Ancient people pickled mainly to preserve their vegetables and fruit because pickling preserves food far past the natural date of expiration. Foods would often be pickled during the harvest season for consumption during later parts of the year.[1]