Fruit preserved in honey
Fruit and some other foods were placed in honey in ancient Mediterranean kitchens. The honey's concentrated sugar does the preserving, and wet ingredients weaken it.
Mediterranean
Recipes by the places recorded in their sources.
Mediterranean
Vinegar-pickled foods
Food placed in an already acidic liquid, vinegar, so that acidity comes from the vinegar rather than from microbes; Roman texts document the practice, and later household books extended it to vegetables, fruit, fish and meat.
Escabeche
Fried or cooked food covered in a vinegar-based preparation, the heat and the externally supplied acid working together; a family of methods whose early form is a Roman instruction for treating fried fish with hot vinegar.
Elevated risk
Green olives lye-treated
Green olives debittered in a sodium hydroxide solution, then rinsed repeatedly and held in brine, by the University of California's published home-pickling method.