PICKLE JUICE AND VODKA RECIPES

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20 CLEVER USES FOR THAT LEFTOVER PICKLE JUICE IN THE JAR



20 Clever Uses for That Leftover Pickle Juice in the Jar image

There’s nothing like crunching into a dill pickle — especially when they're homemade. Thankfully, they can be made in less than an hour with a little cucumber know-how and this easy recipe by Jenn de la Vega. They're easier than you think, and when you make this quick refrigerator pickle, there's no canning or special equipment required. The recipe is a Yummly original created by [Jenn de la Vega](https://www.yummly.com/dish/author/jenn%20de%20la%20vega).

Provided by Yummly

Categories     Appetizers

Total Time 45 minutes

Yield 8

Number Of Ingredients 10

6 cucumbers Kirby
2 teaspoons freshly ground black pepper
2 teaspoons ground coriander
2 bay leaves
4 garlic cloves minced or grated
4 heads fresh dill can substitute 4 sprigs fresh dill leaves or 1 Tablespoon dried dill seed
2 cups white vinegar 5% acidity
2 tablespoons kosher salt
2 cups water
1 teaspoon red pepper flakes

Steps:

  • Scrub the cucumbers with a vegetable brush under cold, running water. Slice off the stem end on each cucumber. Slice each cucumber into 1/4” chips or into spears, as desired.
  • Divide the pepper, coriander, bay leaves, garlic and dill between two clean pint jars (you can also place it all into one 1-quart jar). Pack the cucumbers into the jars, making sure they fit tightly and are lined up so there are no big gaps. Lightly rap the jar on the counter to help the ingredients settle into the jar.
  • In a small saucepan, bring the white vinegar, salt, water, and red pepper flakes to a boil. Stir to dissolve the salt completely.
  • Pour the brine into the jars and set aside to cool for 10 minutes.
  • Place the lids on the jars and place in the refrigerator for at least 30 minutes and up to overnight to pickle, shaking the jar occasionally to redistribute the spices. The pickles will last up to 2 weeks in the refrigerator.

Nutrition Facts : Calories 50 calories, CarbohydrateContent 10 grams, FiberContent 3 grams, ProteinContent 3 grams, SodiumContent 1810 milligrams, SugarContent 5 grams

BEST PICKLEBACK CHICKEN WINGS - HOW TO MAKE ... - DELISH



Best Pickleback Chicken Wings - How to Make ... - Delish image

We're bringing sexy back with these pickle-brined chicken wings from Delish.com

Provided by Lauren Miyashiro

Categories     gluten-free    low sugar    nut-free    feed a crowd    Super Bowl    tailgate    dinner    lunch    main dish    poultry

Total Time 2 hours 15 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 6-8 servings

Number Of Ingredients 13

3 lb. chicken wings
1 c. pickle juice
2 tbsp. bourbon
2 tbsp. honey
1 tbsp. brown sugar
1/2 tsp. onion powder
1/2 tsp. paprika
1/4 tsp. cayenne pepper
Kosher salt
Freshly ground black pepper
2 tbsp. freshly chopped dill
1 c. sliced pickles
1 c. ranch dressing

Steps:

  • In a large bowl, combine wings and pickle juice. Let marinate in fridge at least 1 hour and up to 4 hours. Drain wings and pat dry.
  • Preheat oven to 425° and line a large rimmed baking sheet with a metal rack. In a small bowl, whisk together bourbon, honey, brown sugar, and spices and season with salt and pepper.
  • Toss the wings in bourbon-honey, then transfer to prepared baking sheet. Season wings with salt and pepper. Bake until crispy, about 50 minutes.
  • Transfer baked wings to a serving plate and sprinkle with dill. Serve with pickles and ranch for dipping.

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