It really depends on the intesity of the flavor you want and the kind of pickle you're making - the standard benchmark is about 2 weeks. They only take about 2 days to absorb the briny flavor, though. 2-day old pickles are known as "new pickles", while the older ones are known as "old pickles".
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).
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.
A pickle is just a cucumber that has been pickled (put in a brine). Cucumbers are grown above ground.
Before a military campaign, Julius Caesar had cucumbers brine-soaked and fermented so that his soldiers would have a goodly supply of energizing, vitamin E-rich pickles.
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.
To make delicious salt brined pickles at home, start by slicing cucumbers and placing them in a jar with a brine made of water, salt, vinegar, and spices. Let the pickles sit at room temperature for a few days, then refrigerate them for a week before enjoying.
Different flavors of dill pickles that can be easily prepared are sliced cucumbers into spears, covered with brine. Then all you do is put them in the refrigerator and let them sit for 24 hours.
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.
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.