This is a quick pickling method intended for immediate use. Alternatively, cook the chicken as directed, then can it with the brine using a pressure cooker.

INGREDIENTS | MAKES 4 POUNDS

• 4 pounds chicken, cut into pieces
• water to cover
• 2 cups white vinegar
• 2 cups balsamic vinegar
• 1 medium onion, sliced
• 1 tablespoon canning salt
• 1 bay leaf
• 6 whole cloves
• 12 whole peppercorns
• 1 head fresh dill

1. Place chicken in a large stockpot and cover with water. Add vinegar and heat to boiling point. Skim excess fat off the top of the water.

2. Add remaining herbs and cook until tender.