Pickles come in jars filled with briny liquid. After the last dill gets eaten, that liquid usually gets tossed, and the can or jar gets recycled. But, lo and behold, someone genius once saved that leftover briny pickle liquid and used it to make (gasp) more pickles, as well as cocktails, salad dressings, and even pickle-flavored bread.
That's the story of pickle juice. But sadly, the hardworking liquid found in other sundries — like olives, sun-dried tomatoes, artichoke hearts, and chiles en adobo— still gets discarded. This is a huge mistake.
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