Brining

Brining is similar to marination, except that a marinade usually includes a significant amount of acid, such as vinegar or citrus juice.

Brining is typically a process in which meat is soaked in a salt water solution similar to marination before cooking.

Brining can also be achieved by covering the meat in dry coarse salt and left to rest for several hours.

[7] Wet-salting is used for preparation of:[7] Pickled vegetables are immersed in brine, vinegar or vinaigrette for extended periods of time, where they undergo anaerobic fermentation which affects their texture and flavor.

[8] Unlike the canning process, pickling (which includes fermentation) does not require that the food be completely sterile before it is sealed.