I usually don't save the brine when a jar of pickles is done. But this time, I saw a trick in More with Less that worked great.
The recipe called for lightly cooking carrot sticks before putting them in a dill pickle brine to marinate as fridge pickles.
Well, I took a shortcut by putting the carrot sticks directly in the brine, directly in the microwave and nuking until the brine was steaming. One of the primary features I look for in a microwave is interior height so I can stick canning jars in there on occasion.
Then I allowed the hot jar of carrot sticks to cool on the counter and refrigerated them. They didn't even last two days because they were so popular.
Any other clever ideas for pickle brine?