Recipe: Carla Hall's Spicy Pickle-Habanero Brine

Use Carla Hall's flavorful brine to spice up your cooking

If you need another reason to save excess pickle juice, check out this amped-up brine. While you could make a basic brine with just water and salt, take a hint from Carla Hall and pop open the pickle jar for extra acidic liquid. Add in a tiny but powerful habanero, and you have a simple, go-to way to infuse heat and flavor into whatever you're cooking.

Use the brine to marinate any meat, fish or vegetable you like, or simply toss it with salad greens or liven up day-old rice.

Fire up Carla Hall's pickle-brined, chile-dipped Nashville-style hot chicken.

Recipe adapted from Carla Hall's Southern Kitchen, Brooklyn, NY

Spicy Pickle-Habanero Brine
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Learn how to make Carla Hall's spicy pickle-habanero brine to use on everything from roast turkey to salad greens.
Prep Time
Cook Time
Total time: 5 minutes
  • 1 cup sliced dill pickles
  • 1 cup dill pickle juice
  • ½ cup water
  • 1 habanero pepper, stem removed
  • ¼ cup kosher salt
  • 2 teaspoons sugar
  1. In a blender, combine the pickles, pickle juice, water, habanero pepper, salt and sugar, and mix on medium speed until smooth. Use as desired.
Calories per Serving 46
Total Fat 0.6 g
Saturated Fat 0.2 g
Trans Fat 0.0
Cholesterol 0.0 mg
Total Carbohydrates 10.6 g
Dietary Fiber 2.5 g
Total Sugars 7.2 g
Sodium 1,258.1 mg
Protein 1.3 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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