Well, I mean, what is pickle juice? Mostly, just vinegar and sugar. Sugar never hurt any cookie, and the vinegar was exactly what I needed.
Yup, good pickle brine is delish. Dirty-Dill Martini is another option.
I have done this on hot days.
But then I saw pickle juice listed on Amazon as a product all on it’s own. Why?
Water, Vinegar, Sea Salt, Natural Flavors, and Turmeric (for Color).
I put it down the drain. Sorry, somebody has to be the killjoy 
. The problem is I’m not crazy about sweet pickles and the only dill-brined things I like are… dill pickles. Otherwise dill is very much not great in my books.
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Add sliced cukes.
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Sip as an anti-nausea intervention.
We used to sell pickle juice frozen (a small Dixie cup full) in the concession stand.
Kids mostly, bought it.
Occasionally a coach or cheer manager would ask for it for a crampy athlete.
yea its supposed to alleviate muscle cramps… my aunt drinks it in a shot glass
That’s what I call thinking outside the box jar. 
Sodium, magnesium and potassium.
Not a lot of the last two, but some .
I just take a magnesium pill every nite at bedtime.
Your ideas are intriguing to me and I wish to subscribe to your newsletter.
As above, my mother uses it for leg cramps and it really works for her.
I love savory, so I like to sip it, esp. the “Grillos” brand fresh pickles.
I’ve used the leftover juice to pickle red onion slices and it works out really well.
I’ve also tried using pickle juice as a marinade ingredient for chicken. The end result was good, but the pickle juice flavor was very forward-- it was basically pickle-flavored grilled chicken. Not the worst thing in the world, but a little too one-note for my liking.
Me too. It’s much easier to buy pickles than it is to buy nice cukes. And i don’t really love random stuff pickled.
Bars buy gallons for pouring pickle backs. A few years ago when pickle backs were peaking in popularity, anyway.
When I eat a few whole dill pickles I begin replacing the pickles with hard boiled eggs.
I add it to tuna salad for an extra kick.
That’s a great idea!
I like putting cucumber slices in the brine because I can have half-sours that way. They don’t seem to carry them in stores around here.
I pour mine over greens
or I use it as n\marinate to keep my chopped mushrooms fresh
I add chopped dill pickles, or if I can find it- dill pickle relish.