r, this is because the grated/sliced vegetables expand, concealing the water still inside the jar.</p>

<p><b>Brine method</b>. The brine method requires that the chopped vegetables be submerged in brine. The brine consists of pickling salt dissolved in water. This method is ideal for vegetables with less water content (ex: cauliflower, brussel sprouts, small white onions, etc) or those cut in large chunks (ex: large carrot chunks instead of julienned carrots). The brine ought to be cold, not warm (only exc