First, we added more beets and did the whole thing over again. Once the second batch was eaten, however, we went a different route, turning the juice into a salad dressing. It is primarily vinegar, with some spices thrown in, and that's the base of any good vinaigrette. All we had to do was add fresh pinches of salt and pepper and whisk in some olive oil.
Has anyone else used leftover pickling brine this way? Any other ideas?
(Image: Emma Christensen)