Introduction

Whether you’re staring down a glut of zucchini, radishes, cucumbers or even onions, having a solid pickle juice recipe up your sleeve is a game-changer. At The Farming Chefs, we use this same base again and again—it’s tangy, aromatic, and flexible enough to adapt to whatever you’re preserving.

Unlike store-bought brines packed with preservatives or weird gums, this homemade version is clean, punchy, and made entirely from pantry staples. Think of it as the backbone to every great pickle—lifting and preserving flavour without overwhelming your vegetables.

And once you start using it? You’ll never go back.

Recipe Details

Yields: approx. 500 ml (17 fl oz) of pickle juice
Time to prepare: 2 minutes
Time to cook: 5–7 minutes
Skills used: Boiling, spice balancing, safe infusion

Tools Needed

• Small saucepan

• Measuring jug or scales

• Teaspoon

• Clean jar or bowl for cooling

Ingredients

• 250 ml white wine vinegar (8.5 fl oz)

• 250 ml water (8.5 fl oz)

• 1 tsp black peppercorns

• 2 bay leaves

• 4 whole garlic cloves

• 1 tsp salt (we use sea salt or unrefined salt—skip the iodised stuff)

Useful Guidelines

• You can double or triple this recipe depending on how many jars you’re filling.

• Always use a non-reactive pot—avoid aluminium for anything acidic.

• For more bite, add a crushed garlic clove or a slice of ginger.

• Want it sweeter? Add 1–2 tsp of unrefined sugar (coconut, date or raw cane).

Step-by-Step Instructions

1. Add the vinegar, water,  bay leaves, garlic cloves, peppercorns, and salt to a small saucepan.

2. Bring the mixture to a boil, then reduce heat and simmer for 2–3 minutes to allow the flavours to infuse.

3. Turn off the heat and let the mixture cool slightly.

4. If using immediately, pour warm (not boiling) over your prepared vegetables.

5. If storing for later, allow to cool completely, then transfer to a clean jar and refrigerate. Use within 1 week.

Storing Tips

• This pickle juice can be made ahead and kept in the fridge or canned on the shelf.

• Always let it cool before pouring over vegetables to avoid soft pickles—unless blanching is part of the process.

• Label your jar with the date so you don’t forget how long it’s been sitting around.

Frequently Asked Questions

What vinegar should I use?
We prefer white wine vinegar for its mildness, but apple cider vinegar works well too—just know it adds a more fruity, earthy note. Avoid distilled white vinegar unless you want something very sharp and punchy.

Can I reuse pickle juice?
Technically yes, but we don’t recommend it if the brine has already been in contact with other vegetables. It can become cloudy and may not be safe for long-term preservation. Start fresh for best results.

Can I add herbs like dill or tarragon?
Absolutely. Feel free to experiment. Dill, tarragon, coriander seeds, garlic, fennel, and even chilli flakes can be added for custom blends. Just remember, the more you add, the bolder the flavour.

Can I drink pickle juice?
You can, and some people do for its probiotic potential and electrolytes. But if you plan on drinking it, skip the saltier end of the scale and use filtered water and organic vinegar.

Does this brine work for lacto-fermentation?
Nope! This is vinegar-based pickling. Lacto-fermentation requires no vinegar and relies on natural bacterial processes with just salt and time. Different world, equally delicious.