How to Make Pickle Juice at Home: 2 Easy Recipes

Are you someone who enjoys eating pickles? We, at Fabhow, absolutely love the sweet and sour taste of pickle juice. Besides its delicious taste, the number of health benefits that pickle juice has blown our mind.

The pickle juice contains ingredients like white vinegar and apple cider vinegar, both of which have health benefits that involve weight loss, reduced cholesterol, low blood sugar level, and improved symptoms of diabetes.

According to a 2016 study published in the European Journal of  Nutrition acetic acid present in vinegar constitutes for its antihypertensive effects. (1)

Ginger and garlic in the recipe are anti-fungal and antimicrobial in nature that helps strengthen your immune system to fight off harmful bacteria in the body. (2)

Salt refurbishes the loss of electrolytes from your body in the form of sweat. The black peppercorns in the recipe have antispasmodic properties that help to relieve sore muscles and muscle cramps.

The mustard seeds and dill in the recipe are herbs that are rich in various vitamins and minerals required by your body.

Benefits of Pickle Juice

People who do not like the taste of pickle juice, pay attention! Because we are about to list the health benefits to help make you a fan of this drink.

• It will relieve you from muscle cramps, be it post work cramps or menstruation cramps. (3)
• It is rich in potassium and provides fluid to help keep you hydrated.
• It is a budget-friendly way of replacing your expensive sugary sports drinks.
• It is rich in antioxidants, vitamin C, and E that boost your immune system among other health-boosting functions.
• It promotes healthy weight loss due to the presence of apple cider vinegar, which suppresses appetite.

Pickle Juice Recipe

Aren’t these reasons good enough to make yourself a nice electrolyte drink? We bring you two ways to make your pickle juice.

Method 1. Basic Pickle Juice

This recipe for pickle juice is as basic as it gets.

Things you’ll need:

• Water - 1 cup
• White vinegar - ½ cup
• Sugar - 1/3 cup plus 2 tablespoons
• Kosher salt - 2 tablespoons
• Whole clove - 2 or 3
• Mustard seeds - 1 teaspoon
• Black peppercorns - 1 teaspoon
• Ginger, freshly peeled and chopped - 1 teaspoon
• Chili flakes - 2 teaspoon

Step 1. Combine water, vinegar, ginger and black peppercorns in a pan

• Heat 1 cup of water in a pan and pour ½ cup of vinegar into it.
• Add 1 teaspoon of freshly peeled and chopped ginger to the pan.
• Put 1 teaspoon of black peppercorns into the pan.

Step 2. Add mustard seeds, cloves, sugar and salt to the pan

• Put 1 teaspoon of mustard seeds into the pan followed by 2 or 3 cloves.
• Further, add 1/3 cup plus 2 tablespoons sugar and 2 tablespoons kosher salt to the pan.

Step 3. Put chili pepper, bring the mixture to boil and strain the water

• Add 2 teaspoons of chili flakes into the pan and bring it to a boil.
• Let the mixture to boil for 2 to 3 minutes on low heat and then turn it off.
• Remove the pan from the cooktop and allow the mixture cool.
• Strain the water using a sieve.
• Use the mixture immediately or refrigerate it in a reusable airtight container.

This pickle juice will store well for up to 1 month when refrigerated.

Method 2. Spicy Pickle Juice

For those of you who like spicy flavor, this variety of pickle juice is for you.

Things you’ll need:

• Apple cider vinegar - 2 cups
• White vinegar - 2 cups
• Water - 4 cups
• Himalayan pink salt - 2 tablespoons
• Garlic cloves - 8
• Dill - 2 teaspoons
• Chili flakes - 1 teaspoon

Step 1. Combine water, apple cider vinegar, white vinegar and garlic cloves in a pan

• Heat 4 cups of water in a pan on medium heat and add 2 cups of apple cider vinegar to it.
• Pour 2 cups of white vinegar and 8 garlic cloves into the pan.

Step 2. Add chili flakes, dill seeds, and Himalayan rock salt

• Add 1 teaspoon of chili flakes, 2 teaspoons of dill and 2 tablespoons of Himalayan pink salt to the pan.
• Bring the mixture to a boil on low to medium heat for about 5 minutes.

Step 3. Strain the water and refrigerate the juice

• Strain the water using a fine-mesh sieve into an airtight container or a mason jar.
• Use the juice immediately or refrigerate it.

Refrigerate it to store well for up to 1 month.

Tips to keep in mind

• Do not use iodized salt in pickling or canning.
• If you want to use rock salt, ensure that it is additive free as it will keep the flavor of your product intact.
• If you are using sea salt, find the one that doesn’t have anti-caking agents.
• Using canning or pickling salt is cheaper than using sea salt, and they have finer grains than sea salt.
• Select the number of jars you’ll need based on your recipe. Choose ones that are free of cracks, chips, and defects.
• Sterilize your jars before using them to store pickle juice. Avoid sterilizing ball canning jar lids as it is not safe.

Resources:

1. Na L, Chu X, Jiang S, et al. Vinegar decreases blood pressure by down-regulating AT1R expression via the AMPK/PGC-1α/PPARγ pathway in spontaneously hypertensive rats. European journal of nutrition. https://www.ncbi.nlm.nih.gov/pubmed/26476634. Published April 2016.
2. Mathai K, Anand S, Aravind A, Dinatius P, Krishnan AV, Mathai M. Antimicrobial Effect of Ginger, Garlic, Honey, and Lemon Extracts on Streptococcus mutans. The journal of contemporary dental practice. https://www.ncbi.nlm.nih.gov/pubmed/29109311. Published November 1, 2017.
3. Miller KC. Electrolyte and plasma responses after pickle juice, mustard, and deionized water ingestion in dehydrated humans. Journal of athletic training. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4080605/. Published 2014.