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Pickle juice source?

sweet100s Aug 24, 2012 01:29 AM

Does anyone sell just pickle juice?

I heard about brining chicken in pickle juice. Now I have to try it.

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  1. ericthered RE: sweet100s Aug 24, 2012 06:24 AM

    I am not aware of anyone just selling pickle juice. At best it's just vinegar and water as kosher salt. Why not just make your own?

    7 Replies
    1. re: ericthered
      agoodbite RE: ericthered Aug 24, 2012 06:49 AM

      I thought the same thing. If you want to get fancy, you can throw in some pickling spice or even dill seed. If you do the latter, I'd heat it up a bit to give the spices a chance to infuse the brine.

      If you want a good brine to emulate, all the ones used by Hill Country Homestyle (sold at the downtown farmers market) are a great goal to shoot for. My husband and I are both huge fans.

      1. re: ericthered
        sweet100s RE: ericthered Aug 24, 2012 09:01 AM

        re: make my own

        Do you mean, make the pickle juice without the pickles having been there?

        Or, pickle some pickles and use the juice.

        1. re: sweet100s
          ericthered RE: sweet100s Aug 24, 2012 10:31 AM

          Yes because pickle juice is just basically a brine. I'm also not sure if the pickles wouldn't impart a weird taste to the chicken. As an experiment you could purchase a couple of jars of Clausens (which is my favorite) strain out the peppercorns and garlic and just use the liquid. Let us know how it works if you decide to try it.

          1. re: ericthered
            v
            verily RE: ericthered Aug 24, 2012 10:53 AM

            I would think adding dill would make chicken taste funny but pickle juice (water, salt, vinegar) shouldn't be any weirder than a regular brine. Supposedly Chik-Fil-A used pickle juice to brine their chicken to keep it juicy.

            1. re: verily
              f
              foiegras RE: verily Dec 29, 2013 09:20 AM

              Yes, I recall (prior to boycott) that their chicken sandwich chicken tastes of pickles, but not their chicken nuggets.

              1. re: foiegras
                k
                knightro98 RE: foiegras Jan 10, 2014 07:27 AM

                I'd imagine that's because the sandwich has pickles on it while the nuggets don't?

                1. re: knightro98
                  f
                  foiegras RE: knightro98 Jan 10, 2014 09:37 AM

                  I'm talking about the taste of the chicken itself.

      2. sqwertz RE: sweet100s Aug 24, 2012 10:50 PM

        You can get a 2qt jar of Vlassic pickles for $4 on sale somewhere any given day in Austin. Otherwise, find a friend that works at a fast food restaurant and ask them for the dregs from the 5 gallon pails.

        Did you just read about that in rec.food.cooking? Somebody posted that yesterday as a supposed clone for Chick-FIl-A's chicken. Didn't sound right to me, but <shrug>.

        -sw

        3 Replies
        1. re: sqwertz
          sweet100s RE: sqwertz Aug 24, 2012 11:45 PM

          Thanks sqwertz and verily and eric.

          Saw this online, either here or huffington post. They didn't quote the chain, just that "an unnamed chain uses pickle juice to brine chicken."

          I love the idea of it. I love the results of brineing though I barely have the patience for it . First you have to make the brine, THEN you have to make sure it's < 40 degrees, THEN you can brine the chicken or the turkey, then it takes up a lot of space in the fridge. Etc... But making the brine is an essential first step in grilling a whole turkey breast that must be started on Day 1 of the 2 days it takes to make my favorite Turkey Ranch sandwich on HEB's yummy Ciabatta.

          I'll check out Costco for Clausens. Thought I'd try it on a small batch of chicken thighs and a couple breasts for chicken salad. Planning an oven cook to reduce variables. I might leave 1 thigh and breast un-brined to see if I can really taste the difference.

          1. re: sqwertz
            f
            freespaz RE: sqwertz Jun 18, 2014 04:33 PM

            It is really really good, and tastes just like Chickfila's and uses pickle juice, I use this website's clone:
            http://www.stumbleupon.com/su/1sxXtM/...

            Which is why I'm here, I wanna make it again, but I already have a open jar and a half of pickles so I didn't wanna buy more pickles I'm probably not gonna eat.

            1. re: freespaz
              sweet100s RE: freespaz Jun 19, 2014 04:01 AM

              That's the most unusual cooking website I've ever seen...

              But interesting.

              Recipes look good.

          2. greygarious RE: sweet100s Aug 25, 2012 06:21 AM

            There's flavor from the cukes in the pickle juice. If I were going to try to make pickle juice - and I have considered it because I love it as a brine for cooked white beans that I then use as a cold side, or in tossed salads - I would grate a cuke or slice paper-thin, then boil it with the vinegar, mustard seed, dill, etc. Let it steep till cool, then strain.

            1. m
              Mellicita RE: sweet100s Aug 25, 2012 06:51 PM

              Bob's pickle juice is the juice of squeezed pickles - meant to be used for making cocktails like a "pickle-tini" or bloody mary.

              You can buy it from pickleaddicts.com or do a google search to find it.

              Personally, I think it would be cheaper and easier to just buy a large thing of pickles and use the juice.

              1. b
                brentwood RE: sweet100s Aug 25, 2012 07:14 PM

                I assume this is from a cooking video by (Austin's own) Hilah Cooking that went viral after the recent Chick-Fil-A controversy. Here is the video and recipe: http://hilahcooking.com/chick-fil-a-c...

                Note she just uses the juice from a Vlasic bottle. Another awesome use for pickle juice is a bloody mary - check Central Market for the amazing bloody mary mix from McClure's Pickles.

                1. sweet100s RE: sweet100s Aug 26, 2012 05:29 PM

                  HEB @ Spicewood Springs didn't have Clausens. Will try another location.

                  I'd guess after emptying the pickle jar I should refill it with ...
                  pickle brine. I can't imagine a pickle would be happy unless it were swimming in brine.

                  http://chowhound.chow.com/topics/504522
                  http://chowhound.chow.com/topics/616155

                  And to keep this Austin related, all this talk about pickles made me need one.

                  I love the pickles from Noble Pig. Missed their closing time and had to settle for Jimmy John's pickle quartered with my favorite sandwich of theirs - a beach club (their turkey, avocado, etc.) on their ultra-soft and tasty wheat bread.

                  3 Replies
                  1. re: sweet100s
                    ericthered RE: sweet100s Aug 27, 2012 09:37 AM

                    HEB has begun carying a new brand of pickle that is quite tasty. It's Labeled Farmer's Garden and it's made by Vlasik. Quite good brine.

                    1. re: ericthered
                      dinaofdoom RE: ericthered Sep 3, 2012 10:19 PM

                      they look really good, with cloves of garlic and some giardinera-like red peppers etc.
                      and they come in different styles, too. i need to try some.

                      1. re: dinaofdoom
                        n
                        NirvRush RE: dinaofdoom Sep 4, 2012 08:04 PM

                        they are good! have had the garlic chips, the bread and butter....and just finished a jar of the spears. kinda wish they'd do a jar of just carrots and garlic

                  2. sweet100s RE: sweet100s Sep 1, 2012 10:05 PM

                    Thumbs up on pickle juice as a pork chop brine. Used pickle juice to marinade (brine?) pork chops.

                    It definitely did the job of a "brine". They stayed extra moist while cooking to done. No one tasted a significantly different flavor.

                    2 Replies
                    1. re: sweet100s
                      sqwertz RE: sweet100s Sep 3, 2012 08:45 PM

                      This just seems odd to me. I would think the vinegar would toughen the pork and the sourness wouldn't just evaporate. But I save the juice from the Framers Garden pickles (nyeh) to brine a chicken breast tomorrow and will report back :-)

                      1. re: sqwertz
                        sweet100s RE: sqwertz Sep 3, 2012 08:49 PM

                        Definitely didn't toughen them. Even re-heated today (to just beyond warm) they were still squishy.

                    2. v
                      Vidute RE: sweet100s Sep 4, 2012 08:34 PM

                      If your grocery has barrel pickles at the deli, ask if they'll sell you some of the pickle juice.

                      On occasion, I have asked the deli clerk at my regular grocery if I could purchase pickle juice. I've always been given a quart at no charge.

                      3 Replies
                      1. re: Vidute
                        sweet100s RE: Vidute Sep 6, 2012 08:24 AM

                        Clever. What do you use it for?

                        1. re: sweet100s
                          h
                          hazelhurst RE: sweet100s Sep 6, 2012 10:02 AM

                          In Russian cooking it is a classic ingredient in solyanka mysnaya (salyanka, selyanka..get into your own fights over this one) but is properly made with old fashioned brined pickles without vinegar added. My first thought was Central Market as a source, a place I practically camp out when visiting there. But I remember hearing that there was a Russian grocery of sorts some years ago. If it is still around , check with them. If I can't make my own pickles, when I need the rassol (the brine) I use a good refrigerated cucumber pickle. Any decent slavic cookbook will give you lots of ideas. Russians use the rassol from sauerkraut for hangovers.

                          1. re: sweet100s
                            v
                            Vidute RE: sweet100s Sep 6, 2012 08:19 PM

                            Cold Borsht. Also, I find it a refreshing beverage on a hot, humid day when everything tastes too sweet, too bland, too......

                        2. s
                          scr5008 RE: sweet100s Oct 30, 2013 02:50 PM

                          Spec's in RR has a 32 or 40 oz bottle of bright green "pickle juice" for use as a cocktail mixer. I bought it for a party for picklebacks. It definitely tastes as you'd expect, but there's a little something in there that makes it feel like it's not "real" pickle juice. Maybe it's because it's a super bright green liquid, or maybe because there aren't any pickles in it.

                          Does the job for picklebacks, though

                          1. f
                            foiegras RE: sweet100s Dec 29, 2013 09:19 AM

                            Central Market has a pickle bar. Presumably you could package just the juice if that's what you want.

                            1. b
                              bigbadjon RE: sweet100s Apr 19, 2014 03:10 PM

                              chicken marinated in dill pickle juice is fantastic. just can't find dill pickle juice by itself.

                              jon

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