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.

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.

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.

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.

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.

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.