Never mind the pickles. For some people, the brining liquid is the best thing in the jar.

By Lygeia Grace
Updated June 05, 2007
Pickles on plates

As a marinade: Combine 1 cup pickle juice, 1/2 cup olive oil, and chopped fresh herbs. Marinate chicken or shrimp before grilling.

In barbecue sauce: Mix 2 tablespoons pickle juice and 1 cup sauce for a tangy hit.

In egg, potato, or macaroni salad: Mix mayonnaise with 2 tablespoons juice; fold into the salad.

In a cocktail: For a twist on a "dirty" martini, use pickle instead of olive juice. Garnish with a spear. It's also good in Bloody Marys.

As pickling juice: Fill a jar of juice with raw carrots, celery, and sliced onions. Keep it in the refrigerator for snacking.