Finished eating all your pickles? Reuse the brine! Here are some recipes you can add some brine to.

Potato Salad


  • 3 lbs Russet Potatoes
  • 1/4 cup red onions (chopped)
  • 1/4 cup celery (chopped)
  • 2 tbsp mustard
  • 3/4 cup mayo
  • 3-4 garlic cloves (minced)
  • 2 pickle spears (chopped)
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1 tsp cayenne pepper
  • 3 tbsp pickle brine
  • fresh parsley (optional garnish)
  • dash of paprika (optional garnish)



  1. Wash potatoes & chop into quarters
  2. Place into a pot & add enough water to cover potatoes. Bring to a boil & cook until fork tender (about 13-15 minutes)
  3. Once potatoes are done, drain & set aside to cool (roughly 15-20 minutes)
  4. Chop potatoes in bite size pieces. In a large bowl, add chopped potatoes, chopped red onion, chopped celery, mustard, mayo, minced garlic, chopped pickles, salt, pepper, cayenne pepper & pickle brine.
  5. Mix!! Add more pickle brine or salt as needed.
  6. Garnish with fresh parsley & paprika
  7. Enjoy!


Chicken Salad

  • 1/2 rotisserie chicken (pulled & blitzed)
  • 1 1/2 cup chopped celery
  • 1 cup chopped red onion
  • 1/3 cup mayo
  • 1 tbsp mustard
  • 1/2 tsp salt
  • 1-2 spears chopped pickles
  • 2 tbsp pickle brine
    1. Pull bones from Rotisserie Chicken and chop/blitz. 
    2. Add all ingredients in a large bowl and mix!
    3. Enjoy on a sandwich or with crackers!


      Fried Chicken Skin

      • Chicken skin
      • pickle brine
      • 1/2 cup corn starch
      • 1/2 cup flour
      • 1 tbsp garlic powder
      • 1 tbsp onion powder
      • 2 tsp salt
      to marinate chicken skin overnight:
      1. Pull/separate skin from chicken
      2. Place in a container or zip lock bag with pickle brine of your choice (enough to cover skin) & marinate in refrigerator overnight

      When ready to fry
      1. Pour canola oil or vegetable oil in a pot (large enough to fit amount of chicken skin to fry-I used 2 cups of oil, but in a small pot) & place on high. Set a timer for 5 minutes
      2. while oil is heating up, add dry ingredients (corn starch, flour, garlic powder, onion powder, salt) into a bowl & mix 
      3. Take the chicken skin out of the bag & coat the dry mixture on each side of brined chicken skin
      4. Use tongs to gently place the coated chicken skin into the hot pot of oil
      5. Be sure to flip the skin every minute while frying in the pot
      6. Remove when each side is golden brown
      7. Enjoy as a snack, appetizer or pair with rice or papaya salad!