Brine
Etymology
From Old English "bryne," of Germanic origin, meaning salt water. The culinary sense — a controlled salt solution for curing and flavoring — is the direct descendant of that ancient word for the brackish sea.
noun · /BRYNE/
A solution of salt in water used to season, preserve, or add moisture to food.
What it names
The salty bath that makes turkey juicy, pickles crunchy, and olives edible — a single tool doing seasoning and preservation at once.
Example
Soaking the pork chops in a brine overnight keeps them from drying out on the grill.
Related idea
Related to cure: brining is one method of curing, using salty liquid, whereas dry-curing packs salt directly onto the food to draw moisture out.