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PICKLE BRINE FRIED CHICKEN 
1 jar Zucchini relish
8 skinless, boneless chicken breasts
2 cups buttermilk
Flour for dredging
salt and pepper to taste
coconut oil for frying
garnish

• Poke each piece of chicken with a fork.
• Add chicken and zucchini relish to a large ziploc bag.
• Chill 3 hours.
• Remove chicken from brine, scraping off chunks of relish. Chill until ready to fry.

• Heat oil in large skillet.
• Dredge chicken pieces through the buttermilk and then the flour, patting the flour into all the crevices.
• Add chicken to oil cooking until golden on both sides.
• Serve with mashed potatoes and buttermilk cream gravy.

***Original recipe called for:
1 tablespoon toasted yellow mustard seeds
1 tablespoon toasted brown mustard seeds
1 1/2 tablespoons toasted coriander seeds
1 cup apple cider vinegar
2/3 cup kosher salt
1/3 cup sugar
1/ cup chopped fresh dill

BUTTERMILK CREAM GRAVY
4 tablespoons butter
1/4 cup Wondra flour
1 container KNORR chicken gel bouillon
1 cup water
1 cup buttermilk
Fresh ground salt and black pepper, to taste

• Whisk together the bouillon gel and water until smooth.
• Add buttermilk until well blended. Set Aside.
• Melt butter in saucepan over medium heat.
• Add flour, whisking until golden and smooth.
• Gradually add buttermilk mixture and bring to a SLOW boil.
• Reduce heat and simmer until thickening begins.
• Salt and pepper to desired taste.

ZUCCHINI RELISH
5 cups shredded zucchini
1 cup chopped Vidalia onion
1 cup red pepper
1 cup green pepper
2 1/2 tablespoons salt
2 cups water
1 tablespoon celery seed
2 1/2  teaspoons turmeric
2 1/2 teaspoons nutmeg
1 1/4 cup white or apple cider vinegar

• Whisk together the spices and sugar. Set aside.
• Toss together zucchini, onion, red and green peppers.
• Sprinkle with salt and toss again.
• Pour 2 cups water over top.
• Soak over night.

• Drain and rinse WELL! (I use a cheesecloth to gently wring out remaining water from the veggies.
• Add veggies to a large pot.
• Add spice mixture and vinegar, stirring to coat.
• Bring to a boil, then simmer for 25-30 minutes until veggies are soft.
• Pour into hot sterilized jars and water bath 10 minutes.