These half-sour dill pickles are crisp, tangy, and refreshingly garlicky. Ready in just a few days with no canning required, ...

After the salt dissolves, the meat begins to reabsorb the brine. The salt and dissolved meat juices penetrate deep into the muscle fibers, seasoning the meat internally. This reabsorption not only ...

Alternatively, brine can be spread out in ponds to evaporate under the Sun, and the leftover salts collected — a land- and time-consuming strategy that also demands an amenable climate.