What Is Brining?

The brining process is part of the pickling process. The brining solution extracts juice and sugar from your food, forming lactic acid, which is the preservative in your pickled food. Your brine solution should completely cover the food you’re pickling, whether it’s for a few hours or longer.

The brining process safely converts your low-acid foods (those with a pH level over 4.6) to high-acid foods (with a pH level of 4.6 or less). This conversion is accomplished with an acid, usually vinegar. Preparation methods for your pickled food include the following:

• Long brine: Primarily used for making pickles from cucumbers. The food is submerged in the brine solution, where it ferments (stays in the solution) for anywhere from five days to six weeks. (Your recipe gives you the details.)

  After fermenting, make a fresh brine solution for filling your jars.

• Short brine: The soaking period for this method is 24 hours or less. Prepare a fresh solution for filling your jars.

• Complete precooking: In this method, you cook your food completely before filling your jars.

• A fresh (or raw) pack: In this method, fresh raw vegetables are placed in prepared jars and then covered with hot, flavored liquid (usually a spicy vinegar) and processed in your water-bath canner.

Canning & Preserving Glossary

acidity level

The pH level of a food, which helps to determine the proper method of canning. Experts generally recommend using a pressure canner for low-acid foods such as vegetables and meats, or a water-bath canner for high-acid foods such as fruits and pickled foods.

Canning & Preserving Glossary

dehydrator

An electric kitchen device used for drying (dehydrating) foods. Includes a thermostat and fan that help to regulate temperatures.

Canning & Preserving Glossary

headspace

In canning and preserving, the amount of space between the top of the food or liquid in a jar and the inside of the lid.

Canning & Preserving Glossary

nonreactive utensil

A kitchen tool that won't change the taste of acidic foods that it comes in contact with (recommended when canning and preserving foods).

Canning & Preserving Glossary

pH

A measure of acidity or alkalinity (stands for potential of Hydrogen). In food preservation, the pH or acidity level of a food helps to determine the proper method of canning.

Canning & Preserving Glossary

pressure canning

The recommended process for canning and preserving low-acid foods (such as vegetables and meats); uses a pressure canner.

Canning & Preserving Glossary

water-bath canner

A large kettle used for canning and preserving jars of (typically high-acid) food.

Canning & Preserving Glossary

water-bath canning

The recommended process for canning and preserving high-acid foods (such as fruits and pickled foods); uses a water-bath canner.