The principal means of preserving them before then was by pickling.
We eat them in quantities; pickling, preserving, and drying them sometimes.
This one gave way to rage and temper when things were pickling and there was no room for such luxuries in a fracas.
Vinegar for pickling should be good, but not of the sharpest kind.
For pickling, the seed should be sown very thickly, then slightly covered with fine soil, and afterwards rolled.
Vinegar for pickling should be spiced and set to sun from spring to autumn.
The seed should be sown early in March for the main crop and for salad and pickling Onions, and in August for summer use.
Meat for pickling must be very fresh, and of excellent quality.
But the large quantity of vinegar bought every week shows the activity of the pickling department.
Of these, at least twenty may be kept in the fresh state, without canning or pickling.
c.1400, probably from Middle Dutch pekel "pickle, brine," or related words in Low German and East Frisian (cf. Dutch pekel, East Frisian päkel, German pökel), of uncertain origin or original meaning. Klein suggests the name of a medieval Dutch fisherman who developed the process. Originally a sauce served with meat or fowl; meaning "cucumber preserved in pickle" first recorded 1707, via use of the word for the salty liquid in which meat, etc. was preserved (c.1500). Figurative sense of "sorry plight" first recorded 1560s, from the time when the word still meant a sauce served on meat about to be eaten. Meaning "troublesome boy" is from 1788, perhaps from the notion of being "imbued" with roguery.
To hit the ball very hard (1908+ Baseball)
To ruin; wreck: This will promptly pickle her college chances (1950s+)
[first noun sense fr 1500s British slang in a pickle and may refer to the situation of a mouse fallen into a pickling vat; picklement is a handy echo of predicament]