Pickle juice brines/marinades?

[Michael_in_TX]

I recently found a brand of dill pickles that I really like (https://famousbbq.com/product/spicy-dill-pickle-chips/) and for whatever reason, I've started to save the pickle juice, which has flakes of garlic and chiles in it.

I've never brined anything in pickle juice. Have you? What types of things would you suggest? Chicken or turkey seems to be the thing, with it imparting a slightly tangy taste.

Any other ideas on how to use this stuff. I'm up to 32 oz of it now.

[rodkeary]

Although not a brine nor a marinade I found this reference in a book by Paul Kirk.

”Art’s Mustard Sauce”

2 cups prepared mustard
1/2 cup dill pickle juice
2 TBSP Worcestershire sauce
1 TBSP hot pepper sauce

Arthies (Art) Brown from Art’s BBQ in Kansas City used this as a slather on beef and pork.

[Michael_in_TX]

Interesting!

[Oak Smoke]

I’m not familiar with what to do but I do remember seeing Matt from Meat Church doing a YouTube video using pickle juice as a marinade. In fact he is where I learned you could buy BestMade pickle juice by the gallon.

[Michael_in_TX]

He did....its his Nashville Hot Chicken recipe, which I can really see the pickle juice going well with.

[Elton's BBQ]

I've heard that picklejuice does good when injected into brisket etc..

[Finster]

Smoked Dill Pickle Wings
I've not tried these yet but they are on my to do list with grilling season getting ready to start around these parts.

[Michael_in_TX]

I just stumbled upon something similar to this from Jabin Postal / Postal Barbecue: https://www.youtube.com/watch?v=EKoQE4Kq6xQ It actually does sound tasty.

[ItsAllGoneToTheDogs]

chicken is the only thing I've tried it with, damn tasty!

[Jerod Broussard]

Pickle juice contains up to 43% of our recommended Na intake. Marinades are surface treatments. I'll stick with salt and just drink my pickle juice.

[Michael_in_TX]

I made the mistake of searching just "pickle juice" on YouTube. Wow, that took me to a place on the internet I didn't want to be. Wellness influencer YouTube is scary.

[Jerod Broussard]

Michael_in_TX I honestly don't really don't want to ever ever find out how deep you can go on the net.....

[GolfGeezer]

I’ve done chicken breasts and thighs in leftover pickle juice (usually Claussen). Definitely adds a great flavor. I started doing this after reading somewhere that Chic-fil (sp?) does this for their signature sandwich.

[Michael_in_TX]

You know, now that you mention it, I seem to remember reading that Chik-Fil-A does this.

[SheilaAnn]

Or there’s this…..

https://www.thespruceeats.com/how-to-make-a-pickleback-shot-4156982

[Stuey1515]

We tried the pickle juice brining on chicken and it was not a hit in this house. May have been operator error, but I've not tried it again. Don't mean to be a negative type, just relating our experience.

[tamidw]

I make a Dill Pickle Pasta salad that is simple and really good. I posted in recipes before.

https://pitmaster.amazingribs.com/forum/recipes-technique-food-cooking/pasta-noodle-recipes/985342-dill-pickle-pasta

[LA Pork Butt]

I’ve done it a few times and like the results. I just brine them between 1-2 hours and no longer than 2 hours or you meat will begin to turn mushy. I have only done it with boneless, skinless chicken thighs. I brined, patted dry, seasoned with a rub and grilled.

[Michael_in_TX]

A lot of the advice echos this. Pickle juice, in addition to being really salty, is highly acidic (yay vinegar). This is not an overnight brine!

[HawkerXP]

Famous Dave's still in business? They've closed up the two we had around here.

[Michael_in_TX]

Seem to be....even have a location in Canada and two in the Middle East. They have eight locations in Texas, but they are all to-go and catering only....and the three actual restaurants are all in El Paso of all places.

[SheilaAnn]

There are two “famous Dave’s” one is corporate, the other franchise run. I have a dear friend that runs a corporate store.

[JoeSousa]

I brine chicken thighs in pickle juice before I fry them for sandwiches. Haven't really tried anything else but I could see giving some wings a soak for a few hours. That could bring some decent flavor depending on the seasoning.

When I do the chicken thighs I only brine them for 2-4 hours or so.

[Smoked Transistors]

From Steven Raichlen's BBQ Bible https://barbecuebible.com/recipe/slam-dunk-brisket/

[Michael_in_TX]

As much a Steven Raichlen fan as I am, I'm not sure I want to risk pickle juice on a brisket (although he uses it as a spray).

[Smoked Transistors]

I use pickle juice and mustard to slather on my ribs and tri tips (not everytime). Not at all bad by anymeans. I found a sweet heat pickle and their juice is fantasic so i always save it for Que applications.

[PGH_RAM]

Would brine from fermented pickles work, or does it need to be the vinegar kind?

[SheilaAnn]

Good question!

[shify]

Yes it does! Last time I lacto-fermented hot sauce I used some of the leftover brine to marinate chicken