And let’s face it; there aren’t a lot of great uses for leftover pickle juice. I did hear recently that some people like to drink this stuff after jogging, which I found to be quite shocking, since I had no idea people still jogged.
As you’ll see, I only let mine brine for about 2 hours which seemed to be enough. I’ve heard that you really only need about one hour per inch thickness of meat, and that rule of thumb seems to work for me. These breasts were tender, juicy, and flavorful.
Speaking of flavor, you can probably just go with the straight pickle juice as a brine, but I hedged my bets with a little extra salt, sugar, and pepper. Like most brined recipes, the payoff is in the texture and moisture content, and not necessarily in the taste, but having said that, these did have a nice little twang.
So, the next time you have nothing left in the pickle jar but the juice, you now know what to do, and I don’t mean take up jogging. I hope you give this a try soon. Enjoy!
Ingredients for 2 breasts:
2 large boneless skinless chicken breast
olive oil to coat
salt and pepper to taste
For the brine:
1 tbsp brown sugar
2 tsp kosher salt
1 tsp freshly ground black pepper
pinch of cayenne
1 1/2 to 2 cups dill pickle juice