Man I saved a lot of money last year just by pickling some vegetables in brine and eating them later as snacks.
Its really good to save i wish i had help to know how
IT can make the flavor of some foods a little salty if you use a salt brine, and the texture will definitely be different, but it doesn't change the nutritional value much
are we talking about veggies?
Yeah.  We're talking cucumbers and squash and maybe some ginger.  But I have heard you could pickle meat and eggs too.
No I have not, can you tell me more about them?
Pickle meat
Pickle meat also referred to as pickled pork is a Louisiana cuisine specialty often served with red beans and rice. Dan Baum offers a humorous take on a Northerner's introduction to pickle meat in a short story that was featured in the New Yorker in 2007.
See also.
- List of pickled foods
- List of pork dishes
External links.
- NPR Story: "Finding New Orleans Thanksgiving, In Maryland"
, which often has iodide as well as anticaking ingredients, special canning and pickling salt is made for producing the brine to be used in pickling vegetables and other foodstuffs. This salt has no iodine added because the iodide can be oxidised by the foods and darken them—a harmless but aesthetically undesirable effect.
Fortification of salt with other elements.
Fortification of salt with other elements Double-fortified salt.
Salt can also be double-fortified with iron and iodine. The iron is microencapsulated with stearin to prevent it from