That depends on whether the chicken breasts are bone-in, or boneless. To brine 4 lbs. of bone-in chicken parts (which would include bone-in chicken breasts, thighs, wings, or legs): Dissolve 1/2 cup of table salt* and 1/2 cup granulated sugar in 2 quarts cold water. Submerge chicken parts in brine and refrigerate for 1/2 hour to 1 hour. Rinse parts thoroughly in cold water, then pat dry with paper towels before continuing with recipe. To brine 4 (6 to 8oz. each) boneless chicken breasts: Dissolve 1/4 cup table salt* and 1/4 cup granulated sugar in 2 quarts cold water. Submerge boneless breasts in brine and refrigerate for 1/2 hour to 1 hour. Rinse boneless chicken breasts thoroughly in cold water, then pat dry with paper towels before continuing with recipe. * If using kosher salt, use two times the amount of salt called for in each formula above if you are using Diamond Crystal brand, and one and a half times the amount of salt called for in each formula above if using Morton's brand.
You don't soak pickles in brine, you soak cucumbers in brine and you do it to turn the cucumbers into pickles.
cucumbers and brine vinegar soak the cucumbers in the vinegar for about 48 hours
They are actually cucumbers soaked in brine
The correct spelling of the plural noun is "pickles" (normally cucumbers in brine).
To effectively preserve cucumbers through canning, follow these steps: Wash and slice cucumbers. Prepare a brine solution of vinegar, water, and salt. Pack cucumbers into sterilized jars. Pour hot brine over cucumbers, leaving headspace. Seal jars and process in a boiling water bath. Store in a cool, dark place for long-term preservation.
To pickle whole cucumbers for long-term preservation, you can follow these steps: Wash the cucumbers thoroughly and trim the ends. Prepare a brine solution using water, vinegar, salt, and sugar. Place the cucumbers in a clean jar and add spices like dill, garlic, and peppercorns. Pour the brine over the cucumbers, ensuring they are fully submerged. Seal the jar and store it in the refrigerator for at least a week before consuming. The pickled cucumbers can last for several months if stored properly in the refrigerator.
Pickles are actually cucumbers that are fermented in vinagar or brine to preserve them. That is where they get their sour taste. It is not known specifically where the pickling process comes from, however the earliest known use of the term originates from somewhere in central Europe circa 1440 A.D.
A pickle is just a cucumber that has been pickled (put in a brine). Cucumbers are grown above ground.
There are different methods for preparing dill pickles you can pour brine over cucumbers and then bathe them in a jar, you can brine cucumbers all night in salt water or, you can barrel ferment them. I found a recipe called fast favorite garlic dill pickles that sounds great it calls for pickling cucumbers, white venegar, water, pickling salt, fresh dill, and cloves of garlic you can find it at www.epicurious.com. They go well with hamburgers, sandwiches, and chips.
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Another contributor wrote: Most vegetables, and some fruits, can be pickled, using brine or vinegar solutions. Common pickles are small cucumbers soaked in a solution of vinegar, salt, and spices. Pickling Mexican peppers is common and even eggs can be "pickled." However, English "pickle" is nothing like American pickles. English pickle is a blend of chopped vegetables in a sweet-and-sour brine. If you're in England and ask for pickle for your hamburger, this is what you'll get.
Typically, there are no seeds in a pickle. Pickles are cucumbers that have been pickled in vinegar or brine, which does not involve keeping the seeds.