I am using pickle juice for picklebacks (shot of whiskey chased with a shot of pickle juice)! I want to set aside half of the juice and make a different variety! What spices/herbs/etc would yall suggest adding and how long?!
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So you're saving some of the brine for re-pickling? Or you're tweaking the flavor of the brine for a different-tasting pickleback? If it's the former, this thread has some re-pickling tips: https://food52.com/hotline...
It's sweet, salty, and just a little bit tangy.
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