It becomes brine. Also known as salt water. From Wikipedia: Brine is water saturated or nearly saturated with a salt (usually sodium chloride). It is used to preserve vegetables, fish, and meat, in a process known as brining (now less popular than historically). Brine is also commonly used to age Halloumi and Feta cheeses. Brine is a common fluid used in large refrigeration installations for the transport of heat from place to place. It is used because the addition of salt to water lowers the freezing temperature of the solution and the heat transport efficiency can be greatly enhanced for the comparatively low cost of the material. The crystsallisation process can be started again by making a super saturated liquid, - warm the salt water and add sodium chloride until no more will dissolve then cool with a pice of string submerged and crystals will form on the string.

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