removing water from cells

[helen.turner at nri.org]

In article <360814CE.94EFCC8E at expert.cc.purdue.edu>,
  "Jessica B. Velazquez" <velazque at expert.cc.purdue.edu> wrote:
> if i was pickling food what would be the best way to remove as much
> water as possible.
>
Most recipes recommend soaking your vegetables in brine for 24 hours, prior to
pickling.
Helen

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