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
Learn how to make Carla Hall's spicy pickle-habanero brine to use on everything from roast turkey to salad greens.
Prep Time
5
minutes
Cook Time
0
minutes
Servings
1
cups
Total time: 5 minutes
Ingredients
- 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
Directions
- In a blender, combine the pickles, pickle juice, water, habanero pepper, salt and sugar, and mix on medium speed until smooth. Use as desired.
Nutrition
| 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.
