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The Ultimate Summer Coleslaw
Recipes that use pickle brine
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4.0 (3 rated)
Prep time:
12 to 16

Balance crunchy coleslaw with a tangy, refreshing dressing. This recipe uses chopped dill pickles, plus the brine, along with celery seed, pimentos, radish and sweet onion for a dish that will kick up any barbecue.


  • Coleslaw

    • 1 head red cabbage, shredded or chopped
    • 1 medium sweet onion, chopped
    • 1 cup radish, chopped
    • 1 cup carrots, julienned
    • 1/2 cup dill pickle spears, chopped
    • 1 green bell pepper, chopped
    • 1 jar pimentos, chopped
    • 1 cup white vinegar
    • 1/2 cup vegetable oil
    • 1/4 cup dill pickle brine
    • 1 teaspoon celery seed
    • 1 tablespoon salt
    • Freshly ground black pepper, to taste


1. Chop red cabbage, sweet onion, radish, green pepper, pimentos, and dill pickles and combine in a large bowl. Add the carrots.

2. Combine vinegar, Grillo’s Italian Dill Spears pickle brine, oil, celery seed, salt and pepper in a mixing bowl.

3. Pour dressing over cabbage mixture and stir. 

4. Refrigerate slaw for at least 8 hours and serve cold.