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1. brine


ETYM AS. bryne a burning, salt liquor, brine, from brinnan, brynnan, to burn. Related to Burn.
A strong solution of salt and water used for pickling.
Common name for a solution of sodium chloride (NaCl) in water.
Brines are used extensively in the food-manufacturing industry for canning vegetables, pickling vegetables (sauerkraut manufacture), and curing meat. Industrially, brine is the source from which chlorine, caustic soda (sodium hydroxide), and sodium carbonate are made.

2. pickle


ETYM Cf. Dutch pekel. Probably a dim. from Pick, alluding to the cleaning of the fish.
Vegetables (especially cucumbers) preserved in brine or vinegar.
An article of food that has been preserved in brine or in vinegar; specifically; a cucumber that has been so preserved.

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