ANYTHING PICKLED

by zanzara , Sunday, August 19, 2012, 12:03 @ JuddBonus

I think that what has been lost is knowledge--especially the preservation of food through brining. Salt water brining was used to preserve foods, or pickling in vinegar. Our world has shifted more to the use of vinegar and refrigeration.

In studying Native cultures, I learned of meat being buried in the sea sand for preservation until their seasonal return to the area to retrieve the provisions thus buried.

As a sample: Chicken eggs in salt brine

Non-fertile, unwashed, uncooked eggs can be buried in salt bins and kept for quite some time. For extra protection, an additional layer of air excluding emollient can be coated on the shell.