Don’t you just hate letting good things go to waste? Well, here’s a clever culinary hack that’ll transform your leftover pickle brine into a zesty tomato and cucumber salad!  I love this trick, as it ingeniously repurposes your kosher dill pickle jars – you know, the ones that are stocked with those irresistible spears – to create a mouthwatering salad that’s both tangy and refreshing.

The magic lies in the leftover pickle juice, which is pretty much a treasure trove of flavor. It’s already got garlic and other delectable seasonings built right in, so this brine serves as an all-in-one marinade, ensuring that your veggies become infused with savory goodness.

To assemble this creation, simply dice up some vibrant cherry or grape tomatoes and crisp cucumbers (I use the thin and long English variety) and introduce them to their new pickle-infused playground – your trusty pickle jar! Screw on the lid nice and snug, give it a good shake, and stash it in the fridge. If you’re craving subtle flavor, a mere 15-30 minute soak is all it takes. But if you relish a more intense pickle punch, let the jar sit in the fridge overnight or, my personal preference, at least 24 hours… shaking it every now and then to ensure the top veggies have a chance to soak up some brine. In my opinion, the longer it sits, the better it tastes. You can eat it straight out of the jar with a fork or drain off the extra liquid and transfer the veggies into a serving dish. Garnish with minced herbs if desired!