If you ask me, dill pickle lemonade is pure summer genius.
This sweet and salty drink combines two backyard favorites into one refreshing glass that’s packed with tangy flavor. Tart lemon juice meets briny pickle juice for a combination that sounds crazy but tastes amazing.
It’s mixed with simple syrup and served over ice with fresh dill sprigs. A rim of coarse salt and a pickle spear garnish help the whole thing come together.
It’s a crowd-pleasing drink that’s perfect for hot days, especially when you want something different from regular lemonade.
Why You’ll Love This Dill Pickle Lemonade
- Quick and easy to make – This refreshing drink comes together in just 15 minutes with simple stirring – no complicated techniques required.
- Unique flavor combination – The tangy pickle juice adds a surprising twist to classic lemonade that’s both refreshing and addictive once you try it.
- Budget-friendly – At less than $2 total, this recipe makes a pitcher of drinks using ingredients you probably already have in your kitchen.
- Perfect for hot weather – The salty-sweet combination is incredibly thirst-quenching and helps replace electrolytes on those scorching summer days.
- Great conversation starter – Your guests will be curious about this fun twist on lemonade, making it a memorable drink for parties and gatherings.
What Kind of Pickle Juice Should I Use?
Any dill pickle juice will work for this recipe, but the brand you choose will definitely affect the flavor of your lemonade. Classic dill pickle juice from brands like Vlasic or Claussen gives you that traditional tangy taste, while artisanal or gourmet pickle brands might add more complex herb flavors. If you have leftover juice from a jar of pickles you’ve already eaten, that’s perfect to use up. Just make sure the pickle juice is from dill pickles specifically, not sweet pickles or other varieties, since you want that salty, garlicky flavor to balance the sweet lemonade.
Options for Substitutions
This quirky drink recipe is surprisingly flexible – here are some swaps you can make:
- Granulated sugar: You can swap this for honey, agave syrup, or simple syrup. If using liquid sweeteners, start with ¾ cup and adjust to taste since they’re often sweeter than regular sugar.
- Dill pickle juice: This is really the star of the show, so I wouldn’t recommend substituting it. However, if you only have sweet pickle juice, use about ¾ cup instead and add a pinch of salt to balance the sweetness.
- Fresh lemon juice: Bottled lemon juice works fine if that’s what you have on hand. You can also try lime juice for a different citrus twist, though it will change the flavor profile a bit.
- Pickle spears for garnish: Any pickle variety works for garnish – dill chips, gherkins, or even pickled onions if you’re feeling adventurous. You could also skip the pickle garnish and use lemon slices instead.
Watch Out for These Mistakes While Mixing
The biggest mistake when making dill pickle lemonade is not dissolving the sugar completely in hot water first, which will leave you with gritty crystals at the bottom of your glass – always make a simple syrup by heating one cup of water with the sugar until it’s fully dissolved before adding the cold ingredients.
Another common error is going overboard with the pickle juice thinking more is better, but too much will overpower the lemon and make your drink taste like you’re drinking straight from the pickle jar – stick to the 1:1 ratio of pickle juice to lemon juice for the perfect balance.
Don’t forget to taste as you go and adjust the flavors to your preference, since different pickle brands have varying salt levels, and always serve over plenty of ice since this drink is best enjoyed ice-cold.
What to Serve With Dill Pickle Lemonade?
This tangy, salty-sweet drink is perfect for summer barbecues and pairs amazingly with grilled foods like burgers, hot dogs, or BBQ chicken. The pickle brine in the lemonade makes it a natural match for anything smoky or savory off the grill. I love serving it alongside classic picnic foods like potato salad, coleslaw, or even a charcuterie board with sharp cheeses and cured meats. For a fun twist, try it with spicy foods like buffalo wings or jalapeño poppers – the cool, briny drink helps balance out the heat perfectly.
Storage Instructions
Refrigerate: This tangy drink tastes best when kept cold in the fridge for up to 5 days in a covered pitcher or jar. The flavors actually get better after sitting for a few hours, so don’t worry if you make it ahead of time. Just give it a good stir before serving since the ingredients might separate a bit.
Make Ahead: You can totally prep this lemonade concentrate without the ice and store it in the fridge for up to a week. When you’re ready to serve, just add fresh ice and give it a quick stir. This makes it perfect for parties or hot summer days when you want a refreshing drink ready to go.
Serve: Always serve this lemonade over plenty of ice since it’s meant to be enjoyed ice-cold. The pickle juice can make it taste a bit salty if it gets warm, so keep it chilled. Add fresh pickle spears right before serving for the best crunch and presentation.
| Preparation Time | 10-15 minutes |
| Cooking Time | 5-10 minutes |
| Total Time | 15-25 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 300-350
- Protein: 0-1 g
- Fat: 0-1 g
- Carbohydrates: 80-90 g
Ingredients
For the simple syrup:
- 1 cup sugar
- 1 cup water (filtered water works best for clarity)
For the lemonade:
- ice cubes as needed
- pickle spears for garnish (dill spears for consistency)
- 1 cup fresh lemon juice (about 4-5 lemons, juiced)
- 3 cups water
- 1 cup dill pickle brine (use brine from a quality jar like Vlasic or homemade)
Step 1: Make the Simple Syrup Base
- 1 cup sugar
- 1 cup filtered water
Combine the sugar and 1 cup of filtered water in a small pot over medium heat, stirring occasionally until the sugar completely dissolves.
This takes about 3-4 minutes.
I prefer to use filtered water here because it keeps the lemonade crystal clear without any cloudiness.
Once dissolved, remove from heat and let the syrup cool to room temperature for about 5 minutes before proceeding.
Step 2: Build the Flavor Base
- simple syrup from Step 1
- 3 cups water
- 1 cup dill pickle brine
- 1 cup fresh lemon juice
Pour the cooled simple syrup from Step 1 into a large pitcher, then add the 3 cups of water, dill pickle brine, and fresh lemon juice.
The order matters here—add the pickle brine before the lemon juice so the flavors meld together smoothly.
Stir well for about 30 seconds to combine all the liquids evenly.
I like to taste at this point and adjust the tartness by adding a touch more pickle brine if needed, since the flavor should be boldly tangy with a savory pickle undertone.
Step 3: Chill and Serve
- ice cubes as needed
- pickle spears for garnish
Fill individual glasses with ice cubes, then pour the dill pickle lemonade mixture over the ice.
Stir each glass briefly to chill the drink.
Garnish each glass with a dill pickle spear to reinforce the flavor and make the drink visually distinctive.
