Open glass jar of pickled jalapenos
The Best Part Of Canned Pickled Jalapenos You're Not Using

NEWS

By TIM FORSTER
A spoon filled with jalapeno peppers.
The main attraction of pickled jalapeños is obviously the tangy green chiles themselves, but the liquid they soak in is also a delicious ingredient with a wide range of uses.
Pickled jalapenos in a jar.
At its simplest, the brine is a mix of water, vinegar, and salt. Depending on the recipe, it can also include sugar, herbs, garlic, onion, or carrot.
A bowl of garlic cloves and garlic bulbs on a table.
Theoretically, you could try using that jalapeño brine in any recipe that calls for any kind of acidic or vinegary kick, such as a vinaigrette or an add-in for dip.
A bowl of guacamole and chips on a wooden board.
This is especially true for creamy or cheesy dips where the acid will cut through some of the fatty richness. Guacamole is a great vehicle, too.
A whole chicken in a bag of brine.
You can also use this liquid to brine meat or transform it into a marinade by adding a few more simple ingredients. Aim for one hour in the brine for each pound of meat.
Glasses of Bloody Mary on a counter.
It can even substitute the olive brine in a martini, or act as a spicy kick in a Bloody Mary. Perhaps most obviously, you can also use it to pickle more vegetables.