As a pickle lover, my fridge is almost always full of empty pickle jars. Yes, you read that right: They’re empty, save for the remaining brine. You see, I can’t really help myself when it comes to those little green guys. No matter how hard I try not to, I always end up eating entire jars in one sitting, usually right after I get home from the grocery store. As soon as I’m finished inhaling them, I’m still a little in denial that they’re all gone, and I have a hard time justifying throwing out something I just bought. So I place the juice-filled jar back in my fridge—a new addition to my collection. “I’ll use the pickle juice eventually!” I tell myself, but then I never do.
The reason I don’t use the pickle juice isn’t because I don’t want to. I just can’t ever think of anything to do with it. (It’s a real pickle, am I right?) But I can’t ignore those jars every time I open the fridge any longer, so I’m setting out to finally make use of them once and for all.
Unsurprisingly, the internet knows of a few ingenious ways to put leftover pickle juice to work. These 11 recipes include ideas that actually make a lot of sense, like salad dressings and sauces that take advantage of pickle juice’s briny, vinegary nature. Of course, there are also some experimental ideas, like pickle soup and pickle bread, for anyone who wants to get a little freaky.