When you've enjoyed the last pickle from a jar, think twice before tossing that leftover brine. Far from a worthless byproduct, pickle brine, with its combination of acid, salt, and spices, can work wonders in the kitchen.

"As pickle brine is essentially acid and salt, plus whatever spices are added, it can be opened up to a variety of culinary uses," says April McGreger, a fermenter and chef at The People's Kitchen of Philadelphia and author of Jam On! Everything You Need to Know About Canning and Preserving. "Almost every recipe needs acid to balance flavors, so pickle brine can replace other acidic ingredients like vinegar or citrus juice," she adds.

McGreger explains that using sweet or bread-and-butter pickle brine can be just as interchangeable as standard dill pickle brine, simply adjust according to taste. As long as you're open to incorporating the flavor profile in your dish, brine can be a versatile ingredient. Read on for five impressive ways to make the most of leftover pickle juice.

One of the simplest ways to reuse the brine is to pickle again. However, because reusing the brine may dilute its acidity, try tasting after 24 hours and adjust with salt, vinegar, and spices accordingly. "Cucumbers, which are naturally watery, can dilute the brine, and heartier vegetables like carrots can support a couple of uses," advises McGreger.

McGreger shares her mother's secret recipe for a corn salad dressing - it consisted of pickled red pepper brine and a bit of mayonnaise. "Such a dressing can be tossed up easily using pickled brine. Just remember to taste before adding salt because brines are already salty," she advises.

She suggests a drizzle of brine to flavor coleslaw, potato salad, and tuna salad dressings. It also works superbly as a melted butter and brine topping for roasted or boiled potatoes.

A dash of pickle brine can perform magic in many dishes, enhancing depth of flavor and zest. "You can add a dash of brine to soups, stews, scrambled eggs, tacos, and even your hummus or mayonnaise. I personally love matching pickle brine with tahini for making vegetable dips," McGreger suggests.

Brining poultry in pickle juice is another of McGreger's favorites. "Sometimes I cut the pickle brine with buttermilk if I want less tanginess, but the buttermilk still helps tenderize the meat and improves its browning," she explains.

While every brine has its own flavor profile, when it comes to cocktails, McGreger has a particular fondness for spicy green tomato brine. "I often substitute lemon juice with pickle brine in a Bloody Mary and then add a wedge of fresh citrus to give it a little freshness. Obviously, a pickle brine also works well in a Dirty Martini instead of olive juice", she concludes.