Finishing a jar of pickles can be a disappointing milestone. Not only are there no more pieces of the salty snack to enjoy, but the standard brine/juice made up of vinegar, sugar, salt, and water can leave people stumped on what to use it for. But pickle juice's acidity is a key component of making it an almost universal additive to many dishes, author April McGreger shared in an interview with Food & Wine, "A pickle brine is acid and salt, plus whatever spices you have in there, and acid is in almost every single recipe to balance things out."

Instead of pouring that brine down the drain and letting that flavor go to waste, you can take advantage of the juice to make an interesting flavor experience. You can do this by marinating it in meat, adding it to dipping sauces and salad dressings, or even mixing it in a drink to pair with your main course.