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2. Brining - Wikipedia

   en.wikipedia.org/wiki/Brining

   Meat and fish are typically brined for less than twenty-four hours while vegetables, cheeses and fruit are brined in a much longer process known as pickling. Brining is similar to marination , except that a marinade usually includes a significant amount of acid, such as vinegar or citrus juice.

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

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   If you’re just using pickle juice, McGreger suggests you keep your meat in the brine for at least two hours but no longer than 12 hours; if you use equal parts pickle juice and buttermilk, you ...

4. The 16 Best Recipes for Pickling - AOL

   www.aol.com/food-16-best-recipes-pickling.html

   Pickling is a great way to extend the life of your produce. Preserving foods like cucumbers, carrots and cauliflower in a salt brine or vinegar solution along with spices allows the flavors of the ...

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

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6. Salting (food) - Wikipedia

   en.wikipedia.org/wiki/Salting_(food)

   It is related to pickling in general and more specifically to brining also known as fermenting (preparing food with brine, that is, salty water) and is one form of curing. It is one of the oldest methods of preserving food, [ 1 ] and two historically significant salt-cured foods are salted fish (usually dried and salted cod or salted herring ...

7. Pickled herring - Wikipedia

   en.wikipedia.org/wiki/Pickled_herring

   Pickled herring with onions. Pickled herring is a traditional way of preserving herring as food by pickling or curing.. Most cured herring uses a two-step curing process: it is first cured with salt to extract water; then the salt is removed and the herring is brined in a vinegar, salt, and sugar solution, often with peppercorn, bay leaves, raw onions, and so on.

8. Pickle everything this summer! Here’s the easiest way to do it

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9. List of pickled foods - Wikipedia

   en.wikipedia.org/wiki/List_of_pickled_foods

   Pickled carrot – a carrot that has been pickled in a brine, vinegar, or other solution and left to ferment for a period of time; Pickled cucumber – Cucumber pickled in brine, vinegar, or other solution; Pickled onion – Onions pickled in a solution of vinegar or salt; Pickled pepper – Capsicum pepper preserved by pickling