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  2. Brining - Wikipedia

    en.wikipedia.org/wiki/Brining

    Brining is typically a process in which meat is soaked in a salt water solution similar to marination before cooking. [2] Meat is soaked anywhere from 30 minutes to several days. The brine may be seasoned with spices and herbs. The amount of time needed to brine depends on the size of the meat: more time is needed for a large turkey compared to ...

  3. Leftover Pickle Brine Is Liquid Gold — Here’s How to Use It ...

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    Yes, you can simply make quick pickles again by using the leftover brine as your pickling liquid instead of vinegar (do not use the brine for canned pickles, as this practice is unsafe and can ...

  4. Pickled pepper - Wikipedia

    en.wikipedia.org/wiki/Pickled_pepper

    For lacto-fermented pickled peppers, vinegar is omitted from the salty brine; instead, Lactobacilli convert the sugars of the peppers into lactic acid. Such fermented pickled peppers are often used to make hot sauce. At less than 3% acid, fermented pickled peppers are highly perishable if not canned.

  5. Pickling - Wikipedia

    en.wikipedia.org/wiki/Pickling

    Pickled egg and pickled sausage make popular pub snacks in much of English Canada. Chow-chow is a tart vegetable mix popular in the Maritime Provinces and the Southern United States, similar to piccalilli. Pickled fish is commonly seen, as in Scotland, and kippers may be seen for breakfast, as well as plentiful smoked salmon. Meat is often also ...

  6. Time to Brine: 6 Pickle Recipes You Can Make at Home - AOL

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  7. Don't Break The 7 Golden Rules Of Quick Pickling

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  8. Brine - Wikipedia

    en.wikipedia.org/wiki/Brine

    Brine (or briny water) is a high-concentration solution of salt (typically sodium chloride or calcium chloride) in water.In diverse contexts, brine may refer to the salt solutions ranging from about 3.5% (a typical concentration of seawater, on the lower end of that of solutions used for brining foods) up to about 26% (a typical saturated solution, depending on temperature).

  9. Why You Should Brine Your Veggies—and How to Do It - AOL

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