Below, a post from 5 years back extolling the virtues of pickle brine.
Bud, a few comments: the magic ingrediant in pickle juice (i.e. brine) isn't so much the vinegar but chloride. To that end, there are a number of "vinegar-less" (naturally fermented) pickle brands ( e.g., www.bubbies.com/prod_pure_kosher_dills.shtml
) that are very effective--Bubblis kosher sour dills are 24-carat kick ***--the brine looks like grey, soapy dishwater! Secondly, I would think twice about using sugar in your recipe as sugar can have a tendency to 'settle' in the tummy. Long story short: I'd suggest the sour-brines (esp. those found in the "refrigerator section" of the store) over sugar-containing "bread & butter" type juice.