Thanks, I just made freezer coleslaw and was looking for new dressing recipes.
If you’re going to drink “pickle juice”, or use it in recipes, the way to go is natural lacto-fermented pickles. The vinegar is not added, but is generated by the fermentation process.
Udder juice, maybe?
Forget cole slaw...
I always (when I was a lot younger) wanted to try out Dolly Parton...
It was to get a taste of the two (2) secret ingredients...
Pickle juice is good for lots of stuff. In 1964 I worked the grill at McDonalds and we used drain-off from the pickle cans (from the pickles we put on burgers) to scrap and clean the grills... It worked surprisingly well.