You crushed that container of half-sour pickles in under a week. But don’t just dump the juice and recycle the jar. Here, nine ways to repurpose the brine.

RELATED: Feeling Stressed? Eat a Pickle

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USE IT AS A MEAT TENDERIZER

Makes for a tasty (and almost calorie-free) marinade for chicken…or steak.

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OR A VEGGIE PICKLER

Leftover baby carrots, sliced red onions, whatever. Toss 'em in a jar in the fridge with the leftover juice, wait two days and voilà! Delicious sandwich fixings.

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SUB IT IN FOR VINEGAR WHEN YOU MAKE GAZPACHO

Or any recipe where vinegar is required. (Really.)

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ADD IT TO MAC AND CHEESE FOR EXTRA ZIP

Swirl it in when you’re mixing in the creamy cheese.

RELATED: Introducing Stove-top Mac and Cheese

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USE IT IN POTATO SALAD THAT COULD USE A BIT OF A KICK

Just add it straight into the mayo.

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OR TO TOP OFF YOUR BLOODY MARY

Trust us, a little (read: a tablespoon) goes a long way.

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MIX IT INTO HUMMUS (OR YOUR OWN PICKLE DIP)

It’ll pump up the tanginess, whether it’s store-bought or your own recipe.

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TRY IT AS A PET-FRIENDLY WEED KILLER

It’s as simple as putting leftover juice in a spray bottle and spritzing it on your dandelions.

RELATED: 7 Houseplants You Absolutely Can’t Kill

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OR USE IT TO CLEAN YOUR (FORMERLY GORGEOUS) COPPER PANS

Pour it in a tray and set the blackened pan in it for 15 minutes. That’s it!

RELATED: Stainless Is Out. Copper Is in

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