Fruit ripening is all about plants getting animals to eat the seeds that are inside their fruits. This helps the plants get their seeds to somewhere new where they can grow into a new plant.
To me, a pedant and a purist, a pickle by rights ought to have gone through a proper fermentation. It might have been pasteurised afterwards and bottled, but at some stage it needs to have supported microbial activity. And yet, I don’t think of kombucha as pickled tea or yoghurt as pickled milk. Maybe that’s because they aren’t salted. Just being boiled in vinegar or soaked in brine doesn’t qualify either, for me.
Luckily Jan Davison, author of Pickles: A Global History, has a much more open mind, which is great, because I learned a lot from her little book. And it gave us plenty to talk about.