Finishing up our week of water themed posts, here’s a culinary question – what can I do with leftover brine?

I had some awesome olives the other day – sharp and tasty – and the leftover brine smelled herby and was a lovely purple colour – a really developed flavour. It seemed a waste to throw it away but I thought it might be a little too salty to use in other cooking.

You guys impressed me with your multiple uses for post-pickle vinegar – is there anything similar for brine?