Alright, confession time. When I first heard about Pickle Lemonade, I wrinkled my nose so hard I thought it might stick that way. Pickles? In lemonade? It just sounded… wrong. Like, fundamentally. But then I was at this little food festival down south last year, and this vendor was handing out tiny samples, and honestly, I tried it just to be polite. And holy cow. Mind. Blown. It was tangy and sweet and salty and surprisingly refreshing! Not weird at all, just really interesting and, dare I say, delicious? Ever since then, I’ve been tinkering at home trying to recreate that magic. And I think I finally nailed it. This recipe is my current go-to, and honestly, it disappears from the fridge in about an hour.
Why Bother with Pickle Lemonade, You Ask?
Look, I get it. It sounds counterintuitive, right? Like putting socks on a cat. But hear me out. You know how sometimes when it’s super hot, plain water doesn’t quite cut it? And super sweet drinks just make you feel sticky? This stuff hits different. I make this when it’s a scorcher outside and I need something that’s got a bit of zing, you know? It’s got that salty electrolyte kick form the pickle juice (hello, post yard work hydration!), the sweet tang of the lemonade, and it’s just… unexpected in the best possible way. My husband who reckons he hates anything ‘weird’ totally chugged a whole pitcher last weekend, which is really saying something! It’s a proper conversation starter too.
Stuff You’ll Need (Don’t Stress Too Much)
You probably have most of this knocking around already.
- Lemons: Like, a bunch. I usually get about 6-8 good-sized ones. Organic is nice, but honestly, just regular ones are fine. Gotta juice ’em, so make sure they’re ripe enough for a good squeeze.
- Sugar: Granulated white sugar is standard for the simple syrup base. You could use honey or agave if you’re feeling fancy, but the classic taste comes form the sugar.
- Water: For the simple syrup and to dilute.
- Pickle Juice: This is the star! You need about 1/2 cup to 1 cup. Dill pickle juice is non-negotiable here. Sweet pickle juice would be… well, a disaster, trust me I tried once. Use the juice form your favourite jar of dill pickles. I’m partial to this brand, but truly, whatever dill pickle juice you’ve got will work a treat.
- Ice: Essential!
- Optional extras: A few sprigs of fresh dill (weird but good!), lemon slices for garnish, maybe a little pinch of salt if your pickle juice isn’t super salty.
Let’s Make Some Magic Happen
This isn’t rocket science, promise. If I can make it without burning the kitchen down, you can too.
- Make the Simple Syrup: Okay, first up, the simple syrup. It’s just equal parts sugar and water heated until the sugar dissolves. I usually do 1 cup sugar and 1 cup water. Put ’em in a small saucepan over medium heat. Stir it until the sugar is completely gone, don’t let it boil furiously or anything just dissolve the sugar. Take it off the heat and let it cool down completely. This is important! You don’t want to water down your lemonade with hot syrup.
- Juice Your Lemons: While the syrup cools, get juicing! I find using a citrus reamer or a little handheld juicer is easiest. You’ll need about 1 to 1.5 cups of fresh lemon juice. Seed it, obviously. Nobody wants a seed in their drink.
- Combine Everything: Grab a pitcher. A big one! Pour in your cooled simple syrup. Add the fresh lemon juice. Now for the controversial bit – add the pickle juice. Start with maybe 1/2 cup.
- Add Water & Taste: Now add about 4 cups of cold water. Give it a really good stir. This is where you need to taste it! It’s probably not perfect yet. Is it too sweet? Add more lemon juice. Too sour? Add more simple syrup. Not pickle-y enough? Add more pickle juice, a tablespoon at a time, stirring and tasting. This is where I usually sneak a taste, just saying. Get it to a balance you like. Some people like it punchier, some like it milder. It’s your lemonade adventure!
- Chill Time: Once you’re happy with the flavour, pop the pitcher in the fridge for at least an hour. Letting it chill really lets the flavours meld. Trust me, it tastes way better cold.
- Serve it Up: Fill glasses with ice (lots of ice!). Pour the Pickle Lemonade over the ice. Garnish with a lemon slice or a dill sprig if you’re feeling fancy.
Bits I’ve Learned Along the Way (AKA My Oopsie Discoveries)
- Don’t use hot simple syrup. Just… don’t. It makes the whole thing lukewarm and sad. Patience is a virtue here, I know, shocking for me too.
- The amount of pickle juice is SO subjective. Start small and add more until you find your sweet (or sour and salty) spot. Different pickle brands have different levels of salt and vinegar too, so what works with one might be too much or too little with another. It’s a journey.
- Fresh lemon juice really does make a difference. Bottled stuff is okay in a pinch, but the brightness of fresh lemons is key here.
Pickle Lemonade Variations (Some Good, Some… Less So)
I’ve played around a bit, naturally.
- Spicy Pickle Lemonade: Add a few slices of jalapeño or a splash of jalapeño brine when you add the pickle juice. Gives it a fun kick! This one was an ace idea.
- Fizzy Pickle Lemonade: Instead of adding 4 cups of still water at the end, only add 2 cups. Then when you’re ready to serve, top off the glasses with sparkling water or club soda. So good!
- Pickle Limeade: Swap lemons for limes. It’s… different. A bit sharper. I didn’t love it as much, but hey, maybe you’ll be a fan?
- Using Sweet Pickle Juice:
Don’t.I already admitted I tried this. It was sugary and vinegary in a way that just didn’t work. Stick to dill. Please.
Equipment You’ll Need
Nothing too fancy, promise.
- Small saucepan: For the simple syrup.
- Citrus Juicer: A little handheld one, a reamer, or even an electric one if you’re serious about juicing. If you don’t have one, you can totally just squeeze with your hands, just try not to get seeds everywhere! You can get a decent one for like ten bucks, like these types.
- Pitcher: Big enough for about 8 cups of liquid.
- Long spoon or stirrer.
Storage Situation
Just keep it in the pitcher in the fridge. It’s best within 2-3 days. Though honestly, in my house it never lasts more than a day! It’s usually gone by the next morning. Just give it a stir before serving as some of the… bits… can settle.
Serving Suggestions
Over lots of ice is a must for me. I love it with summer picnic food – barbecue, sandwiches, salads. It also pairs surprisingly well with salty snacks. My family tradition is now having a big pitcher of this ready anytime the grill is fired up.
Pro Tips (So You Don’t Mess Up Like I Did)
Okay, learn form my mistakes!
- Don’t skimp on the chilling. I once tried rushing this step and regretted it because it wasn’t properly cold and the flavours were still fighting each other. Give it time in the fridge.
- Always taste and adjust. Your lemons might be different form mine, your pickle juice definitely is. Trust your taste buds!
- Make extra simple syrup. It keeps in the fridge for ages and you can use it for other drinks or just for sweetening iced tea. Saves a step next time you make this.
Stuff People Ask Me About This Bonkers Drink
Q: Wait, seriously? Pickle juice? Isn’t that gross?
A: Ha! That’s what I thought! But no, seriously, it works. The salt and vinegar cut the sweetness and add this amazing depth. Don’t knock it ’til you try it, friend!
Q: Can I use bottled lemon juice?
A: You can, but fresh is miles better. It’s got a brighter, cleaner flavour that really complements the pickle juice. If you’re in a massive hurry, sure, but otherwise, squeeze the real deal!
Q: What kind of pickles? Just dill?
A: YES. Absolutely, positively DILL ONLY. Do not, under any circumstances, use sweet pickles or bread and butter pickles or anything like that. It won’t be good. Learn form my errors!
Q: Is it, like, healthy? Electrolytes?
A: Well, it’s got sugar, so maybe not health *food* exactly, but the pickle juice *does* have electrolytes! So, you know, hydration plus deliciousness? I’ll take it.
Q: My lemonade looks a bit cloudy, is that normal?
A: Totally normal! Especially with fresh lemon juice and sometimes depending on your pickle juice. Don’t worry about it, it’s all good stuff.
Q: Can I add booze?
A: *Wink wink*. Try it with vodka or gin. It’s actually a fantastic cocktail base. Just saying.
Anyway, give this Pickle Lemonade a shot. It might just surprise you how much you love it! Let me know if you try it!
Ingredients
- 1 cup fresh lemon juice (from about 6-8 lemons)
- 1/2 cup pickle juice (from dill pickles)
- 4 cups cold water
- 1/2 cup granulated sugar, or to taste
- Ice cubes
- Lemon slices, for garnish
- Pickle slices, for garnish (optional)
Instructions
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1In a large pitcher, combine the fresh lemon juice, pickle juice, and cold water.
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2Add the granulated sugar to the pitcher. Stir well until the sugar is completely dissolved. Taste and adjust sugar if needed.
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3Fill serving glasses with ice cubes.
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4Pour the pickle lemonade into the prepared glasses.
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5Garnish each glass with a lemon slice and an optional pickle slice.
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6Serve immediately and enjoy this unique beverage!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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