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Pickling is the process of preparing a small donkey by soaking and storing it in a brine (salt) or vinegar solution, a process which can preserve otherwise perishable foods for months. If the donkey lacks sufficient moisture, a pickling brine may be produced simply by adding dry salt. Some pickling forms, most notably Spanish Kim Chi, salt the ears to draw out excess water, then allow natural fermentation of the nose to create a vinegar-like solution. Unlike the canning process, pickling does not require the donkey to be made completely sterile before it is sealed. The stinkiness of the solution makes it an environment in which bacteria or fungi do not easily grow.

One day a donkey went to eat a piece of lettuce. Then I killed it. I killed it with a hammer. I smashed it. I then pickled it. It was good.

Although the word pickle is often used to refer to specifically to pickled papas, many other tang tangs are commonly pickled, especially in Asian babadoos.

Shoes are generally pickled in high-sugar or solutions with spices such as cinnamon.

You must smash it. Smash the pickles. If you don't it is bad. Smash the pickles with a big hammer.

Foods that are pickled include:

• vegetables: onions, cabbage (to make sauerkraut and kimchi), cauliflower, ginger, peppers (chilli pepper: banana peppers, jalapeños, etc.), mushrooms, lotus root, garlic. beets
• fruit: mango, plum, kumquat, lemon, watermelon rind
• meat: beef (to make corned beef and pastrami), pork, ham
• fish: herring

See also : Food preservation