What are the merits of salt brining pickles in a solution too salty for fermentation?

Probably never spoil.
They did and do this with meat and limes sort of.
Have no idea what they would turn out like.

So, the only way to prevent total fermentation in a brine (so there is water in it) is to make the solution sterile. Pressure cooking and "Canning" is the only way.

Many forms of bacteria can grow in a high salt environment, provided there is moisture.

Salt curing requires that the product is dehydrated. Smoking is a great way to do this. It allows you to use less salt.

Many dried sausage and salami is dried to a point and goes through a fermentation process too.
Which reminds me I need to order some stuff called fermento.
Used to kick off the fermenting process for salami.
I also like to dehydrate onions with salt.
You talk about some crispy fried onions.
Wow.
Discovered it by accident.
Salted limes in brine are to die for.

I've got to try these limes, they sound amazing

Rockoe10 wrote: ↑Thu Nov 12, 2020 11:31 am I've got to try these limes, they sound amazing

They are amazing.
Great for all manner of things and used a lot in middle eastern food like in Persia AKA Iran.
I think they also have a dried salted one too for cooking.
I read and look at so much stuff like this I get confused sometimes.
Most of my entertainment at home is about cooking and food on line and YouTube.
The rest is here.
Did you know limes are yellow when ripe?
It's true.

worth1 wrote: ↑Thu Nov 12, 2020 6:59 pm …
Did you know limes are yellow when ripe?
It's true.

That explains a lot. Good to know!

I dehydrated and powdered a few bags of key limes the other week. A few of them were strangely yellow. I meant to dehydrate the fruit and the peels separately, but peeling them proved difficult. So, I just left them on, and cut them into eighths. The powder sure smells good (it tastes bitter, however). I hope it works in key lime pies.

The bitter is the pith between the outer layer (zest) and the fruit inside.
You may have to adjust or maybe the cooking will make it go away.
Not for sure.
As for me I like a little bitterness and to the surprise of many I will eat citrus rind and all like a goat.
Mixed drinks I will eat the squeezed lime, rind and all after the drink.

Got some fermented limes going on.
I guess it's fermenting lots of activity.
They look nothing like this now they turned yellow.