We talk about food as art here and there; often it’s with reference to creativity. But canning and pickling mirrors art in its capacity for creating (obvi no one “created” these mushrooms, but by picking them and cutting them a certain way and using a certain solution etc. they made them a certain way) something that lasts a very long time, potentially longer than the creator.
So here’s a jar of pickled mushrooms (maślaki in Polish, apparently Slippery Jacks in English) we ate during Christmas breakfast. My grandpa, who died a year ago, pickled them prolly like two years ago, and my aunt brought them back from Poland earlier this year.
I’m not sure why they’re in the fridge.