To prepare the brine for pickling, add enough salt to fresh water until an egg that is fresh enough to sink to he bottom in fresh water will rise to the top in the brine. The brine may be made of hot or cold water, but if the pickles are to remain in the brine for any length of time the brine should be cold before they are put in. Pickles are usually left in the brine for 24 hours, but they may remain in it for months, when they should be soaked in fresh water to get rid of excessive saltness before being added to the vinegar. This precaution should also be used where it has been necessary to delay the pickling for a few days.