When you mention Pickling ,most people automatically envision pickled cucumbers and other vegetables of summers bounty. Fruits, in addition to being used in Jellies and Jams, can also be preserved by Pickling, and quite tastefully I might add. Pears, peaches, watermelon, strawberries and even pumpkin make some mighty fine pickled preserves and desserts.
Pickling involves combining an acidified liquid called a brine, to a food product, the most common being cucumbers. The acid will prevent any bacteria from fungus forming.
If you're new to canning you need to process your materials. Wash all the jars, bands and lids in boiling water. Sterilize the jars . Boil water in a smaller pot. Turn off the burner and then place your bands and lids in that pot. Allow it to simmer for about 10 minutes. Keep all items in the hot water until you are ready to use them.