How do you use leftover pickle juice?

[size=18] [/size]Does anyone drink pickle juice before going out to mow the yard or while mowing the yard?

Like others, I will occasionally do picked eggs in leftover pickle juice.

But by far my top favourite way to use it is to make carrot sticks, put them in the pickle juice, leave for a day or two, and then eat. SO GOOD.

I regularly do the pickled eggs thing, mentioned by others.

Use the natural ferment live pickle juice in place of salt in salsa, hummus or any other kind of dip.   Also use some as seed to start the next crock of fermented pickles.

More uses I found for pickle juice:

Pickling juice is as good as gold since it can be reused multiple times and in many ways. You can pour some into these pickleback shots, or pickle vegetables and watermelon rinds. Also, try escabeche, a classic Mexican condiment that's served alongside tacos, or used in chicken escabeche. From pickled ginger, eggs, garlic, and even shrimp, pickling juice is good for just about anything. Oh, we forgot, it's great as a marinade for meat, too.

https://www.thespruceeats.com/tasty-ways-to-use-food-scraps-5080199

I make my own vinegar-based pickles, and most of them are not dill, but we use the brine from pickled peppers and pickled plums as a marinade for pork chops for the BBQ.  We've also used them to pickle eggs from time to time.

I mix some into soups. I use it in salad dressing. I pickle other vegetables (and eggs) in it in the refrigerator, like carrots. I use it when I make potato salad to thin the mayonnaise or in the dressing in place of vinegar. I add more cucumber or zucchini to it for a perpetual pickle jar.

I'm talking about dill, there, primarily.

But with sweet pickle juice, I like to pickle onions. They are really good on sandwiches.

One of my favorite uses for pickle juice or brine is for marinating chicken. It gives an incredible flavor base that can be pepped up with additional spices.

Just a note, this is a quick marinade. If you leave meat in it for extended periods of time, it can alter the meat a little bit. I often shoot for four to six hours with pretty good success.

Use it as a brine bath for chicken (or maybe veggies). Soak overnight. Drain. Whisk an egg and enough milk to cover chicken. Mix 1 cup flour, 1/4 cup powdered sugar, a little salt and pepper, and some paprika. Coat chicken in flour. Fry. A la Chik-fil-a chicken (or cauliflower, or whatever you want to eat.)