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I have seen a suggestion that the brine/pickle from gherkins can be used in a marinade for pork and it semed to work OK when I tried it...

I like to put chopped up pressed dates into the spiced vinegar left over from pickled walnuts, it make a nice, no-work chutney.

Has anyone got suggestions for using the brine left over from jars of olives?
A

It's salt + water + olive juice +vinegar (& sometimes sugar) ..the essence of many a basic brine.

So you can pretty much do what you want with it...

Turkey / chicken / pork brine prior to cooking (although a tiny bit of what you need.
(if you have a vacuum sealer, try it on a solitary chicken breast & pull the brine in under vacuum)

Part of a salad dressing, faffing to get qty good though.

Pull it into cucumber & other "fast pickle" vacuum recipes just to see..

I will just dump this link here..
https://anovaculinary.com/what-is-a-cha ... er/?recipe