This recipe is featured in America the Barbecue, a celebration of our country’s 250th anniversary and its unique culinary history.
Pickle lemonade is exactly what it sounds like: homemade lemonade brightened with a splash of dill pickle brine. The salty, tangy pickle juice sharpens the citrus and reins in the sweetness, creating a drink that tastes surprisingly balanced rather than gimmicky. Fresh-squeezed juice is best, but even store-bought lemon or lime juice makes a fine stand-in thanks to the briny flavor of the pickles. I opt for the kind of dill pickles you’d find in the refrigerated section of your grocery store, such as Grillo’s classic dill spears, but feel free to experiment with spicy pickles for heat or even bread-and-butter pickles if you like things extra sweet.
Recipe information
Total Time
5 minutes (plus chilling)
Yield
4–6 servings
Ingredients
2
¾
¾
Need to make a substitution?
Preparation
Whisk 2 cups fresh lemon juice, ¾ cup pickle brine, ¾ cup (150 g) sugar, and 3 cups water in a large pitcher until sugar is dissolved. Chill lemonade at least 1 hour. Divide among ice-filled glasses to serve.
Do Ahead: Lemonade can be made 1 week ahead. Keep chilled.