Curing foods in brine is an old fashioned way of preserving without refrigeration. A salt solution is used to cover the food and keep it from spoiling. I like to make my own brine cured pickles from the extra cucumbers harvested from my garden. I have a wonderful crock that my parents gave me last fall, but I haven’t had enough cucumbers for filling a crock. Maybe I’ll have more soon! Instead, I’ve been using glass bowls to make smaller batches of pickles at a time. I’ve tinkered with the old recipes and come up with two variations of brine cured pickles that I really like. Judging by how fast they are disappearing, my guys must like them too!
click here for the recipe: http://www.theselfsufficienthomeacre.com/2013/07/how-to-make-brine-cured-pickles.html