Some of my farmers' market customers have asked me what they can do with leftover pickle brine after finishing a jar of Kindofa Big Dill or Ghost Pickles. It's so flavorful, I agree, a shame to waste. I often add a bit to my soups, throttling back on added salt. Another thing I love to do, is use pickle brine to marinate and tenderize meat, as a bonus, it adds a bit of extra zing. I use it just as I would use any salt brine, but if you're looking for a recipe, this one from Frank Falcinelli looks pretty fantastic! It was published by Food & Wine in 2010 and employs a few treatments of the chicken--braised dark meat, and seared and roasted chicken breast. Give it a try, and see what you think!