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Categories:Viewed: 92 - Published at: 5 years ago
Ingredients
- 1 1/2 cups Pickling Spice tied in Cheesecloth
- 1 cup Canning Salt or Kosher Salt
- 1 cup Sugar
- 6 cups White Vinegar
- 3 quarts water
- 1 cup Mustard Seeds
- 20 garlic cloves
- 10 dried hot peppers
- 1 handful Dill Seeds or Dill heads
Method
- You can make the pickle juice ahead of time or use leftover pickle juice from jars (I use my leftover brine but included the recipe for the brine just in case) bring all the ingredients to a boil and simmer for 30 minutes than let cool.
- Brine chicken in a zip lock bag or bowl overnight 12 hours, I've done cornish game hens, cut up roaster chickens, thighs, legs a whole chicken.
- Grill or cook in a conventional oven at 400 for 1 hour, I prefer grilled over low heat 30-40 minutes
