Pickle brine may be used from the refrigerator. I find very useful in recipes - the salt dissolves and the difference between brine and salting food is as dramatic as the difference between using simple syrup rather than straight sugar in sweetened drinks. The poured-off brine from pickles is even better! I make salt pickles just for the brine sometimes.

Note: Bring pickle brine to a boil for 3 minutes, then allow to cool before using.

Do you process these for 10 minutes whether they are quart or pint sized? I've never canned before.