pickling brine



  • A mixture of 500 g salt, 40g of saltpetre and 20 g of brown sugar per litre of water. This mixture is oversaturated and will contain solid salt but this will disappear as pickling progresses. Various spices and herbs may be added. Joints of meat are normally pickled for about 8 days and if weighing over 4 kg should be injected with the brine.