Add them to bloody marys!

my first order of business would be to go about removing them as friends.

oh, and they're good in salads

I bet the juice would make a KILLER dirty martini.

oh I love these. We eat them in Turkey all the time along side any regular dishes but I think it grows great with any type of beans. I recently sauteed chopped pickled hot peppers with black beans and tomato sauce. It was delicious.
But I'm happy somebody is asking this question because I would love to hear the other options.

Deep fry like pickles.

Give them to friends.

Throw a jar of peppers in the crockpot with garlic and a chuck roast (any cut would work). Makes a great shredded beef.

Attract guests that are a fan of alliteration.

(Peter Piper...in case you didn't get it.)

great in stews, pasta sauces, soups, esp. now that the fall approaches!

Crostini with goat cheese and pickled peppers: http://www.foodandwine.com/recipes/goat-cheese-crostini-with-pickled-peppers

On Greek salads; stirred into sauteed garlic shrimp; in sauteed collard greens; in chile; in ceviche.

Salads, of all kinds! I always throw in whatever pickled veggie I have in the fridge into my potato salads, tuna salads, pasta salads, and lentil salads. Great way to clean the fridge (or your cabinet, in your case!) of all those pesky 1/4-full jars. Pickled peppers are a bonus b/c they add a nice kick to any dish. I think they'd also be great in tacos or chilies.

I love pickle juice as an already-on-hand brine for any type of chicken - thighs, drumsticks, or whole. Don't see why this wouldn't work for that.

Add to salsa (make a big batch and then can that), salads, as a topping to baked potatoes, as a topping to a Southwestern-themed chicken casserole, slice up and bake into bread, maybe as an addition to chicken and lime soup.

So where I am from we have a very simple appetizer we serve with these. It may sound weird but it is sooooooo good.

Salami, with a little swipe of cream cheese folded over a hot pepper. It is a taste sensation.

Kind of on the same wavelength as vizslavr- I like to splash a little bit of hot pepper juice in the pan at the finish when I'm cooking chicken- sucks the juice right up and makes an amazing quick pan sauce!

I chop up a couple and put them in marinara sauce as well.

Good thing they'll keep for a long time!

Add them to pickled eggs.

I've never eaten the peppers themselves, but we always use the vinegar as a condiment on black-eyed peas. I got it from my Dad who's from Arkansas. I think it's a southern thing, but I love it.