Don't drain that jar when the goods are gone.
Pickles are huge nowadays in restaurants—we pickle both to preserve and enhance. We pickle banana peppers really simply and then makewith it—basically a garlic rub—using the pickling liquid to provide the acid instead of introducing a new vinegar to the party.
Particularly sour brines are really, really good with fish. If you're making a crudo or a ceviche, pickle brine has everything you need: garlic, dill, salt, and other herbs. Sometimes you just need a little bit of brine, thinly sliced fresh jalapeno, and some nice fragrant herbs like cilantro or a little more dill, and your ceviche is set.
On the flip side, if you're grilling oily fish like bluefish or sardines, brushing or mopping the fish with pickle brine really gives it a bright acidity, and some of the sugar in there will caramelize and smoke nicely. If it's a spicy pickle brine it's definitely going to cut into the fattiness that some people don't like very much.
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