Recipes
Finished eating all your pickles? Reuse the brine! Here are some recipes you can add some brine to.
Potato Salad
Ingredients
- 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)
Instructions
- Wash potatoes & chop into quarters
- Place into a pot & add enough water to cover potatoes. Bring to a boil & cook until fork tender (about 13-15 minutes)
- Once potatoes are done, drain & set aside to cool (roughly 15-20 minutes)
- 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.
- Mix!! Add more pickle brine or salt as needed.
- Garnish with fresh parsley & paprika
- Enjoy!
Chicken Salad
Ingredients
- 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
Instructions
- Pull bones from Rotisserie Chicken and chop/blitz.
- Add all ingredients in a large bowl and mix!
- Enjoy on a sandwich or with crackers!
Fried Chicken Skin
Ingredients
to marinate chicken skin overnight:
When ready to fry
- 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:
- Pull/separate skin from chicken
- 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
- 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
- while oil is heating up, add dry ingredients (corn starch, flour, garlic powder, onion powder, salt) into a bowl & mix
- Take the chicken skin out of the bag & coat the dry mixture on each side of brined chicken skin
- Use tongs to gently place the coated chicken skin into the hot pot of oil
- Be sure to flip the skin every minute while frying in the pot
- Remove when each side is golden brown
- Enjoy as a snack, appetizer or pair with rice or papaya salad!