Two jars filled with pickle juice
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3.25 from 52 votes

Pickle Juice Recipe

Bye-bye, cramps! Hello, pickle juice!
Cook Time15 mins
Total Time15 mins
Course: Condiment
Cuisine: German
Keyword: pickle juice
Appliance: Blender, Refrigerator, Hot plate
Servings: 1 pint jars


Essential Ingredients

  • 1 cup water (filtered)
  • 1/2 cup white vinegar (or rice wine vinegar)
  • 2 tbsp kosher salt (or Himalayan pink salt)

Optional spice ingredients

  • 1 tsp dill
  • 1 tsp ginger (fresh, peeled and chopped)
  • 1 tsp mustard seeds
  • 1 tsp black pepper (corns)
  • 1/2 piece jalapeno (seeded and chopped)
  • 1 whole garlic cloves
  • 1 tsp red pepper (flakes)


  • Take a large pot and add water, white vinegar, and salt in it.
  • Heat the pot and bring the mixture to a simmer.
  • Add any or all of the optional pickling spice ingredients in the pot and simmer for another few minutes until all the flavors blend in the mixture.
    Cucumber pickles, herbs and a couple of leaves on a table
  • Turn off the gas and let the mixture cool.
  • Now strain the mixture into a quint jar or a bottle using a fine mesh or a strainer.
  • Your pickle juice is ready to use.
    Two jars filled with pickle juice


The given list is just a list of all the commonly used pickling spices. Feel free to use any pickling spice as per your convenience and availability.
Homemade pickle juice can be stored in a refrigerator up to one month.
Gently shake the container before every use. It helps to redistribute the herbs and spices.
You may add the spices in loose form or into a tea ball (if you prefer a clear pickle juice).