Ever wonder what to do with the pickle juice left in the jar after the last dill has been eaten? All of that brine is a great thing to save and use. It’s made up of vinegar, water and salt (with a few other spices), so it’s a wonderful tenderizer for meat. Because of its acidity, the liquid mixture can help break down the protein strands in meats like steak, pork chops and chicken. And for an easy reuse outside, just pour the mixture on weeds; it’s a fantastic herbicide.
ANDREWS MCMEEL SYNDICATION