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.
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.
There is madness to my method.
"Life finds a way"- Ian Malcolm
"We're all mad here" - The Cheshire Cat
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.)
My pie came with a little toothpic holding up this tiny ad: