Tried brining my chicken thighs in pickle juice instead of salt water...

I soaked 8 thighs in leftover dill pickle brine from a jar for 4 hours on Tuesday and they came out so salty they were almost inedible. Has anyone else experimented with alternative brines and found a ratio that actually works without ruining dinner?

2 comments

2 Comments

finleythomas1d ago

Yeah the straight pickle brine is way too intense for 4 hours. I've done it with a 50/50 mix of pickle juice and water and let it go for like 6-8 hours with good results. Add a little sugar to balance the salt and you're golden.

markl751d ago

Honestly that's the move right there. I did a half pickle juice, half water mix with a tablespoon of brown sugar for a whole chicken last weekend and let it sit overnight, maybe 10 hours. Came out perfect, not too salty or sour, just enough tang without being overwhelming. Ngl the sugar balancing the brine is key, makes a big difference.