So, my mother-in-law found my pickle stash.
I don’t know how it happened.
So, the only thing I can do is to make more pickles and hope there will be enough to get through the next nine months until cucumbers are back in season. My fingers are crossed that 100 jars will do it. That’s not crazy, is it? Rational people who live in smallish apartments do that sort of thing all the time, right?
The thing is it’d be a shame to throw away all that brine once the pickles get eaten. Reusing the brine for more pickles is fine for refrigerator pickles, but I can my pickles. Reusing brine to can is a dicier proposition because science. Besides, I don’t have the space to store it.
It doesn’t mean, however, that leftover canning brine can’t be used for something other than pickles. Like fried chicken. It’s not as weird as it sounds. We’ve all seen buttermilk fried chicken, where the chicken is marinated in buttermilk. The acidity in the buttermilk tenderizes the meat. There’s plenty of acid in vinegar, so…
Place 4 chicken breasts in a gallon Ziploc bag along with the brine from a quart jar (or 2 pint jars) of pickles. Remove as much air as possible and seal the bag. Refrigerate for 3-4 hours. When you’re ready to cook, remove from brine, and pat dry. Then prepare as you normally do. Obviously, that’s going to include includes our Ozark Fried Chicken Seasoning, right?