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Rather than pour the leftover brine down the drain, Rick said, throw other vegetables in it and marinate them overnight. So we did.

The Mean Bean brine is a monster — super spicy and full of vinegar, cayenne pepper, and dill — so we chose hearty, crunchy carrots (which also happened to match the lovely orange color of the juice). We sliced them up, threw them in the jar, and left them to swim around in the fridge.

The result? Some very tangy, tasty carrots with serious bite. They'd be great on a burger or, if we'd left them in stalks rather than slices, shredded into a coleslaw.

Of course, Rick's Picks brine is much stronger and more complex than your average leftover pickle juice, but you could always add some Tabasco and herbs and re-use that brine. Or, you know, just make pickletinis.

Related: DIY: How To Make Dill Pickles

(Images: Elizabeth Passarella)