I make pickles like these, but I've never seen them that old. Generally we make them and eat them within several months, then make more. Mango pickle is my favorite as it has just the right spiciness, while lemon pickles are often too sour for my taste. If you want to try them, they are usually at your local Indian grocery store.

These pickles are mainly eaten with rice or dishes like dosas and idlis, often when you have nothing else at home to eat, as it provides a quick and cheap meal, combining carbs with some flavor as to not make them bland. They are also quite good in yogurt rice to provide some spice.