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Brining

Appears in
The Complete Book of Home Preserving
The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About
Raw vegetables for pickling need to be brined to draw out some of their natural liquid which will otherwise dilute the preserving vinegar. Cooking drives off liquid, so cooked vegetables need not be brined. Fruit contains acid and is not brined, but lightly cooked before pickling.
A dry brine or a wet brine can be used – vegetable marrow, red cabbage and cucumber are usually prepared in dry brine. The salt should be block salt, as ordinary table salt contains a chemical which keeps it free-running but may cloud the vinegar, and the block salt must be crushed or grated.

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