Sweet, dill, garlicky, hot… whatever it is when you’ve eaten all the pickles, do you put other stuff in there? Use it for salad dressing? Marinate meat in it? Drink it from the jar? Keep it going like sourdough starter?
Straight up drink it, proudly.
Put it in batter for chicken or fish or chicken fried steak. Or any not sweet batter.
In my wilder partying days, we used it for picklebacks. Much preferred over a plain whiskey shot.
I’ve used it for pickled eggs. Also stuck cut-up carrots in there for pickled carrots. And sliced cucumbers for more pickles.
This, its like a liquid pickle. Devine.
Yep, put other stuff in there. Got some red onion slivers working right now.
If I make a sauce too spicy I use juice from the sweet pickles to dial it back. It works a charm.
I also mix up my own sweet chili sauce from pantry ingredients, because I can’t get my favourite any more. I use pickle juice for that too!
Use it to marinate tofu overnight, and then batter and fry the tofu like you would chicken.
Same here but I don’t make that stuff enough to keep any around for a long time. If I have it then great. If not then I make do with something else.
My Mom would cut up celery sticks and put them in the pickle jar. After a day or two, they picked up a great flavor.
Use instead of vinegar in potato salad.
This is the answer.
I know, right? It’s the gift that keeps on giving!
I typically put dill brine – we hardly ever have sweet pickles – in ramen noodle soup. One time, I somehow ended up with a near perfect imitation of hot & sour soup that way.
My kids drank it. Not me.
Boiled eggs. If it’s a good pickle it works.
Ditto on the picklebacks.
Wow. I’m dazzled. 
I feel like an unimaginative dullard. I shall henceforth strive to do better.
@Chronos I read the linked post. Are you saying you used pickle juice in a chocolate chip cookie recipe? 
That’s what they said.
