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.
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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.
