Olive brine is considered a type of mixture. The brine the olives are placed in is a solution because of the salt dissolved in it. However, the olives make it a heterogeneous mixture once they enter the brine, the mixture will not be uniform or constant.
Canned olives are packed in brine. That is simply salt water.
a pickle
DEPENDS ON BRINE BUT ALWAYS A DILL, NOT KOSHER. IT IS A TINY GHERKIN PICKLE.
Anything that can absorb the vinegar or the brine used to pickle. I.e a cucumber in brine, eggs in vinegar.
In most cases, yes for black olives. However, green olives are packed in a brine that is heavy with salt, so, no for green olives.
Its easier to say pickle than pickled cucumbers. Also when we are talking about pickles we don't specify between "bread and butter" pickles and "dill" pickles. It's just word economy. Pickling is the process of preserving food in brine. You can have pickled okra, peppers, olives, herring, cabbage, eggs, pigs feet, sausages, etc...
Olives are pickled in a brine. The olives will have an aroma according to the particular ingredients in the brining agents used (type of salts and sugars, herbs, etc.)
The large amount of brine salt .
You throw pickles at the cabinet, resulting in the pickle brine rubbing off on the wood of the cabinet. Wait 3 weeks, and then it is ready to eat.
No, the brine has killed the seed.
well, this one is kind of hard to swallow.