How to Cure Food

Co-authored by wikiHow Staff

Last Updated: October 25, 2021 References

Curing is a way of preserving fresh food that typically involves some sort of salt solution. Not only does it make food last longer, it also helps bring out the flavors of fish, meats, and vegetables. If you want to cure meat or poultry, try refrigerating it in a brine solution. To cure fish, like salmon, use a simple salt rub or, if you want to preserve vegetables, pickle them so they’ll keep for up to 1 year. Now grab your salt and start curing!

Ingredients

Brining Meat and Poultry

1 cup (300 g) of salt
16 cups (3,800 ml) of water
12 pounds (5.4 kg) of the meat of your choice

Curing Fish

1 lb (0.45 kg) of fish, like salmon
1/4 cup (50 g) of brown sugar
3 tbsp (51 g) of kosher salt
1 tbsp (6.4 g) of black pepper

Pickling Vegetables

Vegetables of your choice
1 part water
1 part salt

Method 1

Method 1 of 3:
Brining Meat and Poultry

1
Dissolve salt into water in a large plastic container. Pour 16 cups (3,800 ml) of water and 1 cup (300 g) of salt into the container and stir with a spoon until the salt is completely dissolved. Choose a non-reactive container, like plastic, ceramic or glass.^{[1]
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- Do not use a reactive container, like aluminum, or your meat will have a metallic flavor.
- For smaller cuts of meat, like pork chops, use less water and salt but in the same ratio. You’ll need just enough brine to cover the meat.
2
Add 12 pounds (5.4 kg) of meat, making sure it’s completely submerged. Place the meat into the container with the brining solution. Check that there are no parts of the meat uncovered or sticking out of the liquid.^{[2]
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- If you want to flavor your brine, add in different herbs or spices, like rosemary or dill, for example.
- Wash your hands with soap and warm water before and after you touch raw meat to get rid of any bacteria.
Tip: If the meat isn’t totally submerged, add 1 tbsp (17 g) of salt and 1 cup (240 ml) of water until it is.
3
Cover the container and refrigerate it for 1 hour per 1 lb (0.45 kg) of meat. Put the lid tightly on the container so that the liquid doesn’t evaporate. Then, place the 12 pounds (5.4 kg) of meat in the refrigerator overnight, or for at least 12 hours.^{[3]
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- For example, if you're only using 6 pounds (2.7 kg) of meat, refrigerate it for just 6 hours.
- Don’t brine it for longer than the recommended brining time or the meat will get mushy.
4
Remove the meat from the brine to cook immediately or store it in the freezer. After your meat is finished brining, take it out of the liquid. If you aren’t going to cook it immediately, wrap it tightly in plastic wrap and store it in an airtight container in the freezer for up to 1 year.^{[4]
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- Throw away the brine when you’re finished. Don’t reuse brine as the salt likely isn’t strong enough to kill all of the bacteria from the meat.
- Keep in mind that brined meat usually cooks faster than regular meat. Check it frequently while cooking.

Method 2

Method 2 of 3:
Curing Fish with Salt

1
Mix sugar, salt, and black pepper in a small bowl. Add 1/4 cup (50 g) of brown sugar, 3 tbsp (51 g) of kosher salt, and 1 tbsp (6.4 g) of black pepper to a mixing bowl. Stir the ingredients together until they’re thoroughly combined.^{[5]
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- For the most flavor, use freshly ground black pepper.
- If you have a larger piece of fish, simply increase the amount of sugar, salt, and pepper based on the poundage.
2
Lay the fish skin-side down on a double layer of plastic wrap. Tear off 2 sheets of plastic wrap that are big enough to wrap all the way around your fish. Layer them on top of each other, then place the fish with the skin-side down on top of the sheets.^{[6]
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- If your fish doesn’t have a side with skin, you can lay it on either side.
3
Rub the salt and sugar mixture all over the fleshy side of the fish. Scoop the mixture out of the bowl onto the meat of the fish, which is the side facing up. Use your hands to rub it into the fish, pressing firmly in small circular motions to work the salt and sugar deep into the flesh.^{[7]
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- Wash your hands with soap and warm water before and after handling raw fish so you don’t contaminate the rest of the kitchen.
- You don't need to apply the rub to the skin side.
4
Wrap the fish and place it flesh-side down in a baking dish. After you’ve applied the salt and sugar mixture, pull both plastic wrap layers tightly up and over the top of the fish. Lay the fish in a baking dish with the flesh-side facing down and the skin facing up.^{[8]
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- Use any size baking dish that allows the fish to lay flat. For a 1 pound (0.45 kg) piece of fish, for instance, a 9 by 13 in (23 by 33 cm) dish will work.
5
Refrigerate the fish for 48 to 72 hours, massaging and flipping it every 12 hours. Set the baking dish with the fish in the refrigerator for 2 to 3 days. Every 12 hours, firmly rub the fish with your hands to help redistribute the brine. Then, flip the fish over and repeat this until the fish is firm to the touch, which means it’s finished curing.^{[9]
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- You’ll also notice the color becoming more vibrant as the fish cures.
6
Remove the fish from the fridge and rinse it with water, then pat it dry. Take the fish out of the refrigerator and unwrap it. Then, run it under water in the sink to remove any excess salt and sugar. Dry the fish off by gently dabbing it with a paper towel.^{[10]
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- Only pat the fish enough so that you remove any extra water. If you dab it too hard, you’ll soak up all of the juices, drying it out.
Tip: You can also use a knife to scrape off the remaining salt and sugar instead of rinsing it off.
7
Store the fish in airtight container in the refrigerator for up to 2 weeks. If you don’t plan on eating the fish immediately, place it in a clean, airtight container. Set it in the fridge where it will last for about 3 weeks. The best spot for fish is at the very bottom of the fridge, where it’s coldest.^{[11]
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- You can also put the container in the freezer, where the fish will last for up to 1 year.

Method 3

Method 3 of 3:
Pickling Vegetables

1
Wash fresh vegetables with water, then dry them completely. Choose the freshest vegetables you can find that don’t have any bruising since they will last the longest. Then, to remove any dirt and debris, run the vegetables under water in the sink. Pat them dry with a paper towel.
- If you want to peel your vegetables, like if you’re pickling carrots for example, use a peeler to remove the outer skin.
2
Cut fresh vegetables so that they’ll fit in a glass jar. Slice your veggies into the size and shape of your choosing, like short stalks or cubes, for instance. Cut the vegetables on a cutting board with a sharp knife.^{[12]
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- If you’re using small vegetables, like baby carrots or mini cucumbers, you don’t need to cut them. You can leave them whole if you prefer.
3
Place the vegetables into the jar. Once you’ve cut the vegetables down to the right size, put them inside of the glass jar. Make sure that the lid to the jar can close securely over the vegetables.^{[13]
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- You can mix multiple types of veggies in one jar. For instance, you can pickle chopped cauliflower, baby carrots, and sliced cucumbers together.
Tip: If you want extra flavor, add herbs, spices, or garlic at the bottom of the jar before placing your vegetables inside.
4
Add water, 1 cup (240 ml) at a time, until the veggies are submerged. Pour in enough water so that the tops of the vegetables are completely covered. Keep track of how many cups of water you add.^{[14]
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- Jot down the number of cups you used on a piece of paper or in the Notes app on your phone so you don’t forget.
5
Stir in 1 tbsp (17 g) of salt for every cup of water. Using a spoon, mix in the same number of tablespoons of salt as the number of cups of water you added. Continue stirring until the salt is dissolved. For instance, if you used 3 cups (710 ml) of water, stir in 3 tbsp (51 g) of salt.^{[15]
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- Use any type of salt you’d like. However, fine-ground salt will dissolve the easiest.
6
Seal the jar and place it in a cool, dark spot for 2 to 3 weeks. Choose an area with a temperature between 60 and 68 °F (16 and 20 °C). After 2 to 3 weeks, open the jar to taste the vegetables. If they’re sour, they’re finished brining.^{[16]
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- You might also notice a carbonated or bubbly texture to the vegetables. This is also a sign that they’re ready for cold storage.
- If the top of the jar starts bulging out, unscrew the jar to release the trapped carbon dioxide, which is natural when vegetables are fermenting. Then, reseal the jar tightly.
7
Move the jar to the refrigerator to store the vegetables for up to 1 year. If you don’t plan on eating the vegetables immediately, transfer the jar from the cool, dark place to the refrigerator. Keep them for up to a year.^{[17]
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- Throw away the vegetables if you see any mold or if the veggies taste rotten or putrid.