A cracker or a small, thin piece of bread or toast spread with cheese, meat, or relish and served as an appetizer. [French, from canapÃ©, couch, from Medieval Latin canÄpÄum, mosquito net; see canopy.]
Pickle brine is a traditional Polish hangover remedy as well, say the Strybels: Fill a glass with equal parts chilled pickle brine and ice-cold club soda, and drink the mixture down at once.
Fermented pickles or brined pickles undergo a curing process for several weeks in which fermentative bacteria produce acids necessary for the preservation process. These bacteria also generate flavor compounds which are associated with fermented pickles.Other vegetables may be fermented, such as using cabbage to produce sauerkraut. Initial fermentation may be followed by the addition of acid to produce such products as half dills or sweet gherkins.lum may be safely used to firm fermented pickles. However, it is unnecessary and is not included in this publication. The calcium in lime also improves pickle firmness. Food-grade lime may be used as a lime-water solution for soaking fresh cucumbers 12 to 24 hours before pickling them.