Some might argue that there's a time and a place for a pickle—specifically on or next to a sandwich, in the summer, or maybe, if one's feeling daring, wrapped in waxed paper and chomped into directly from the barrel. But for every person who believes that pickles are best restricted to condiment status, there is a pickle fiend passionately campaigning for pickles and their brine to be eaten often and everywhere. We asked pickle-loving Hotliners for their ideas—here's how they do it.
Drink the brine straight. Follow with some water or, if it's happy hour, mix it with a shot of bourbon for a pickleback. MTMitchell's husband swears that gargling with brine helps a sore throat.
Pair them with peanut butter. Really. Layer pickle slices on a peanut butter sandwich or, as Garlic Fiend suggested, mix the juice with peanut butter and spread it on apple slices. Go all the way with a pickle round on top.
Marinate chicken in leftover pickle brine.
Or freeze the brine into pickle pops like our editor Amanda.