On 2012-08-25 11:26:49 +0000, Jim Elbrecht said:

>> Oh yes, I marinated my chicken (skinless breasts) in the juice, for
>> about 20 minutes, breaded it with panko and regular bread crumbs,
>> spritzed it with oil and ovenfried it for about 25 minutes. It was
>> tender, juicy and very tasty.
>
> I like pickles enough that drinking the juice doesn't bother me----
> but those chicken breasts sound *excellent*. Can't believe I've
> never done that.

What IS pickle juice? I mean every time I make pickles it is vinegar,
water, sugar and salt in some various configuration with seasonings of
dill, garlice, hot pepper, etc.

Not dramatically different from a brining solution for smoked fish.

So wouldn't a tablespoon of vinegar pretty much accomplish the same
goal (cramps reduction)? Or does it need to be salted or sugared for
maximum utility?