Reheat the brine to simmering-hot before straining, then strain into a quart glass measuring cup. Pour strained, hot brine in jars, leaving half an inch of space at the top. Seal and process the jars in a boiling water bath for 10 mins. Turn off heat, but leave jars in water a few minutes to cool a bit. Carefully remove jars and cool on a rack. Make sure jars seal properly before storing. If they don't seal, you can still eat the pickles. Just refrigerate them immediately and eat within a week or two.