When something is soaked in salty water, it’s usually described as “brined” or “salt‑soaked,” depending on context.

Core term: “Brined”

  • In cooking, when food (like meat, vegetables, or cheese) is soaked in salty water, it is called brined.
  • The liquid itself is called a brine (a solution of salt in water), and the process is “to brine something.”

Other useful words

  • Salted : Often used more generally when something has had salt added, whether dry or in water.
  • Pickled : Used when salty (or salty‑sour) water is used for preservation, especially with vinegar or spices, like pickles or some vegetables.
  • Cured : Broader term for preserving with salt (sometimes with sugar, smoke, or nitrates), not always involving soaking in water.

Everyday examples

  • Chicken soaked in salty water before roasting → “brined chicken.”
  • Vegetables left in salty water to ferment → “pickled” or “brined vegetables.”
  • Feta cheese stored in salty liquid → said to be “kept in brine.”

In short, if you want one precise word for “when something is soaked in salty water,” “brined” is the best fit in most contexts.

Information gathered from public forums or data available on the internet and portrayed here.