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Kate Mathis

Next time you've hit the bottom of the pickle jar, reserve the salty, vinegary goodness of the brine. You can use it as a base for salad dressing, as a flavor booster in potato or tuna salad, as an add-in to braising liquid, or in place of wine or another acid to deglaze a skillet. Better yet, try mixing one dilly of a cocktail. The dirty martini usually gets its salt and swagger from a splash of olive juice. Delicious -- but for a drink with an even brighter tang, try pickle brine. You'll get a back note of flavor that depends on your choice of pickle: dill, bread-and-butter, or sour.

Waterman martini glass, by Martha Stewart Collection at Macy's, $25 for 4, macys.com

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