pickle brine

A zesty dipping sauce somewhere between Freddy&#8217;s Fry Sauce and Chick-Fil-A Sauce made with a splash of pickle juice, that&#8217;s perfect for everything from French fries to chicken tenders to burgers to fried shrimp!

Shut Yo' Mouth Sauce

mayonnaise

ketchup

barbeque sauce

dill pickle juice

paprika

garlic powder

onion powder

black pepper

This easy brine will give you juicy chicken breasts, every time!

How to Make Juicy Chicken Breasts: The Casual Brine

chicken breasts

buttermilk

pickle juice

Salt and pepper

Oil (for cooking)

Mix the buttermilk and pickle juice in a large bowl. Season the chicken with salt and pepper. Place the chicken breasts in the bowl and make sure they are covered in the liquid. Let the chicken sit in the bowl for 20 to 30 minutes.

Heat a little bit of oil in a cast iron pan over medium heat. Cook the chicken for about 5 minutes on each side or until cooked through. Let rest for 5 minutes before serving.

Use up a mixed jar of cornichons and mini pickled onions to make a refreshing chilled soup. The jar often comes with mustard seeds in the brine, creating a pretty garnish

Cucumber gazpacho

cucumber, peeled

avocado

yellow tomatoes (we used Datterini)

baby pickled onions, 6 kept whole, 2 quartered

olive oil, plus 1 tbsp

basil,

jalapeño, seeds removed

garlic clove,

sugar

mustard

Put the cucumber, avocado, tomatoes, whole cornichons and juice, whole onions, 1 tbsp of olive oil, half the basil, the jalapeño, garlic and sugar into a blender. Blitz until completely smooth. If too thick, add up to 2 tbsp of water to thin slightly. Season to taste, then pour into a jug and transfer to a fridge to completely chill.

Blitz the remaining basil and oil in a blender until as smooth as possible. Transfer to a small pan and gently simmer for 2-3 mins, stirring often, until just starting to bubble. Double strain into a small bowl and leave to cool completely.

When you’re ready to serve, divide the gazpacho between two small bowls. Drizzle over the basil oil and garnish with the remaining cornichons, pickled onions and basil leaves. Sprinkle over the mustard seeds and serve.

This sourdough bread has chopped dill pickles, pickle brine, and dill mixed into the dough for incredible flavor! Soft crumb, golden crust. Uses active sourdough starter and an overnight cold retard makes this recipe convenient to make.

Dill Pickle Sourdough Bread

active sourdough starter

filtered water, (around 85 degrees F)

dill pickle brine

organic bread flour

whole wheat flour

fine sea salt

dill

In a large bowl, mix starter, water, and brine with a fork until starter is dispersed. Add flours, mixing with a spatula first, then switching to mixing with your hand until a shaggy dough is formed, so that flour is not visible.

https://www.youtube.com/watch?v=jkyj9A6igJg

Initial mix of starter, water, and flour

Sprinkle salt on top of dough. Cover bowl with a damp cloth and let sit for 40 minutes.

Now work the salt into the dough, kneading the dough stongly with your hands for two minutes. Then perform your 1st set of stretch and folds. Let dough rest for 30 minutes, covered..

https://www.youtube.com/watch?v=CWcl90wWMVs

Initial mix of dough and 1st set of stretch and folds

After the 30 minute rest, sprinkle the pickles and fresh dill evenly on top of the dough, all the way to the sides of the bowl. Perform a set of stretch and folds, encasing the mix-ins into the dough.

https://www.youtube.com/watch?v=nCJE7eacN4Q

Adding chopped pickles and dill to dough in 2nd set of stretch and folds

Perform 2 more sets of rests and stretch and fold, waiting the 30 minutes in between for each, for a total of 4 stretch and fold sequences.

When that is finished let the dough (covered with a damp cloth) bulk ferment on your counter until just short of doubling, a rise of about 75%. If you home is around 74 degrees, this will take about 4 hours.  It will take more time if it is cooler, or less time if it warmer.

When your dough is a little short of doubling in size, has a glossy top and has a few bubbles peaking through the top, it is ready for shaping.

Gently move the dough out of the bowl onto a floured work surface. Let the dough rest there for 10-15 minutes. Then, shape the dough. Once shaped, use a bench scraper to put the dough into a flour dusted, linen lined banneton (proofing basket), seam side of the dough facing up.

https://www.youtube.com/watch?v=k286724Q-WY

Everyday Sourdough Bread recipe: https://heartbeetkitchen.com/sourdough-bread-recipe-with-starter/

A quick video showing how to shape round sourdough bread, also known as a boule. Shaping is important for sourdough baking so that the loaf can hold its shape. Beginners to bread making will be able to see each step necessary.

For Beginners: Shaping A Round Sourdough Boule

Cover with a shower cap or damp cloth and let rise for a final time. The final rise can happen in the fridge overnight (which I prefer), or on the countertop, which will take about 1 1/2 hours. The dough can be in the refrigerator for up to 12 hours at this stage. (If you do the final rise in the fridge, score and bake straight from the fridge. This makes it easier to score and hold its shape.)

Once your dough has gone through its final rise and has risen slightly, about 20% and is puffy on top, you’re ready to bake. You can also do this test if you did the final rise on the counter to know if it&#39;s ready. If need mores more time do, so in half hour increments.

Preheat oven with dutch oven inside of it to 450 degrees F. Wait until oven is preheated, then place parchment over the top of your dough and flip over, so that the seam side is now on the parchment paper and you are able to score the top of the dough. Score the dough with a bread lame, making sure to go at least 1/2 inch deep in a few spots so that dough can release gases. Otherwise your bread will not rise.

https://www.youtube.com/watch?v=EH4SW8N7lM4

Scoring dough

Place dough on parchment paper into dutch oven, and put cover on it. Bake for 25 minutes, covered at 450 degrees F. Then remove cover, turn oven down to 435 degrees F and bake for 20 more minutes, until bread is golden brown and crackly. Wait ONE HOUR before slicing, or the bread will be gummy because of the steam inside.

https://www.youtube.com/watch?v=Xwk87rFQxuc

Cutting open dill pickle sourdough

This recipe is delicious! It came out perfectly with a crunchy crust and soft crumb. I’ll be making this regularly .

Amanda,  I have made several of your breads over the last couple of years and all have been very good.  I made this bread today after looking at the formula for a while and it was also very good; nice color, chewy crust with a very flavorful, moist and open crumb.  I though it was pretty wet and sticky after bulk rise, 4 1/2 hours after autolyse in a 75+ degree kitchen, but the timing was fine as it came out great after an overnight in the refrigerator.

This recipe is fantastic!! 

I live at 4,500 ft-ish and I baked this loaf using the cold start method at 450 for 50 minutes, it turned out perfectly!! Next time I’ll do 55 minutes. I hope this helps anyone like me that is ballin on a budget and can’t preheat their Dutch oven and all that jazz.

Delicious.  We loved it and the she requested more to be made.  Concumed in a day.

I love this recipe!  Thank you for the video clips, they helped me find my groove and understand the process.  I used a dried dill seasoning since I didn’t have fresh.  Worked great!  Definitely a keeper recipe!

Amazing!  Do you think you could make bagels using the same recipe?  If so, is there a trick to those, or can I use the same recipe but form them as bagels?  I made this for friends at work, and they are still talking about the bread 2 days later!

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Shut Yo' Mouth Sauce

How to Make Juicy Chicken Breasts: ...

Cucumber gazpacho

Dill Pickle Sourdough Bread

Top 4 pickle brine recipes from across the web

The most viewed pickle brine recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Shut Yo' Mouth Sauce

How to Make Juicy Chicken Breasts: ...

Cucumber gazpacho

Dill Pickle Sourdough Bread

The most viewed pickle brine recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine