Look what we did to Dave's Sweet 'n Spicy Pickle Chips!

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Katie H

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One of our favorite condiments/pickles is Famous Dave's Sweet 'n Spicy Pickle Chips. Darned near addictive. The pickling brine is awesome.

The last jar of the pickles caused me to keep it after all the pickle chips were eaten.

Instead, I bought a bag of baby cucumbers, sliced them thinly and put them in the leftover brine. Let the mix rest for a good long while, week or two, and tried to see what had happened.

Omigosh! More yummy Dave's pickles. Not as intense as the original ones, but really, really yummy!
 
I learned about reusing pickle brine here on DC. I have done it. You can use other stuff than cucumbers too. I have done it with carrot and celery sticks. I tried it with hard boiled eggs and it turns out that I'm not a fan of pickled eggs.
 
Another good use for pickling brine is making bread! I found it originally in a cookbook, where a recipe - Pickle Rye - called for just 1/2 c brine plus 1 1/2 c water, but eventually I found out it can be used in as much as equal amounts. The salt added to the bread is reduced, and I usually added some dill seeds, in addition to the caraway, about 1 to 2. Many years ago my Mom would save her pickle jars for me, with the brine in them, in return for some bread!
 
One of our favorite condiments/pickles is Famous Dave's Sweet 'n Spicy Pickle Chips. Darned near addictive. The pickling brine is awesome.

The last jar of the pickles caused me to keep it after all the pickle chips were eaten.

Instead, I bought a bag of baby cucumbers, sliced them thinly and put them in the leftover brine. Let the mix rest for a good long while, week or two, and tried to see what had happened.

Omigosh! More yummy Dave's pickles. Not as intense as the original ones, but really, really yummy!
I've done that before, adding cucumbers to leftover pickle brine. Like you said, the flavor isn't quite as intense, but it definitely worked for more pickles without having to buy another jar.
 
Never done either but had heard about using brine - both with the bread (maybe even from you pepperhead!) and vegies done iup in them.
Not the eggs though and not a chicken breast! :rolleyes:
 
Never done either but had heard about using brine - both with the bread (maybe even from you pepperhead!) and vegies done iup in them.
Not the eggs though and not a chicken breast! :rolleyes:
I actually watched a cooking video once where someone put chicken breasts into pickle brine before doing whatever else with it to make the meal. Don't know that I'd try it myself, though. I'd be too afraid of it tasting like :poop: and then I've wasted expensive food.

Here's the weird one, though... lately I've been seeing people, who are roasting whole chickens, literally push pickles INTO the cavity of the bird AND shove pickles up under the skin before baking it.

I was like "Whaaaaaaaaaa.... ???" :unsure:

I don't get that one. But maybe it's sort of the same principle as using the pickle brine.
 
I like pickles on my hamburgers, etc. But those are strong flavours compared to chicken, no?
Can't see it. Guess it's one of those - don't mock til you've tried?
 
now that's weird! and is it edible?
It was delicious. I no longer have the recipe, but it was basically this. If you are going to pound out chicken, go for it first. (I pressed it slightly but did not pound on it.) The breasts soaked in dill pickle juice for an hour or so. Maybe 90 minutes. I did not rinse them but dried them. Then I dredged them in flour, a bit of buttermilk, and then seasoned flour. I pan-fried over deep frying. They were juicy and very good. A chik-fil-a knock off. I topped it with a pickle just like they did at chik-fil-a. I should do that again soon.
Another good use for pickling brine is making bread! I found it originally in a cookbook, where a recipe - Pickle Rye - called for just 1/2 c brine plus 1 1/2 c water, but eventually I found out it can be used in as much as equal amounts. The salt added to the bread is reduced, and I usually added some dill seeds, in addition to the caraway, about 1 to 2. Many years ago my Mom would save her pickle jars for me, with the brine in them, in return for some bread!
This I need to try. I've wanted to add some whole grains in our diet. (Only one of us supports this idea.) But....this sounds like something fun to try!
 
Go to Chik-fil-A, if there is one near. Supposedly this is what they do when they make their fried chicken sandwiches. You can try it before you buy er...make...it.
 
Speaking of road trips, in college, we would pool money to make the hour trip into the city to pick up two sacks of White Castles, and a chocolate silk pie to die for....I really miss that bakery....but it was a wonderful combination for the college crowd.
 
Another good use for pickling brine is making bread! I found it originally in a cookbook, where a recipe - Pickle Rye - called for just 1/2 c brine plus 1 1/2 c water, but eventually I found out it can be used in as much as equal amounts. The salt added to the bread is reduced, and I usually added some dill seeds, in addition to the caraway, about 1 to 2. Many years ago my Mom would save her pickle jars for me, with the brine in them, in return for some bread!
Did the pickle flavor carry over into the finished bread product ?
 
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