brine

The meat must always be kept completely immersed in the brine.

Make a brine of salt and water strong enough to bear an egg.

Let them lie in the brine for four days, turning them all over every day.

But preserve it by making a brine of fine salt, dissolved in water.

Strain the brine into the jar, so as to be about two inches above the butter.

Make a brine of salt and water, strong enough to bear an egg; pour it hot on the asparagus, and let it be closely covered.

When they will bear a pin to go into them, boil a brine of salt and water, strong enough to swim an egg, and skim it well.

When it has lain in pickle a few days, it would be advantageous to boil and skim the brine, and pour it on again when cold.

He could smell the brine and feel the flick of the foam on his lips and cheeks.

The sea was fresh; there was a smart breeze from the northwest, and the air was full of the brine.