Missing pickle juice? Same here—it’s happened more times than we’d like to admit. The good news is, we’ve got seven tangy alternatives that are just as good. From vinegar to lemon juice, these swaps are simple and super handy.
We’ve tested them all—think dressings, marinades, and more—and they definitely deliver on flavor. Chances are, you’ve already got a couple of them sitting in your pantry or fridge waiting to be used.
Stick with us as we break down these seven easy substitutes for pickle juice. Getting your recipes back on track just got a whole lot easier!
6 Easy Substitutes for Pickle Juice
Here are seven tangy ingredients you can use instead of pickle juice:
1 – Apple Cider Vinegar
Did you know you can swap in apple cider vinegar for pickle juice? It’s sour, tangy, and gets the job done. Use it straight or mix it with a pinch of salt and some water for balance. The ratio? Go for 1:1. Easy.
It’s also super versatile. Think marinades, salad dressings, or even brine for veggies. The flavor’s sharp but mellower than white vinegar. Works great if you’re in a pinch.
Want more ideas for vinegar substitutes? Check out apple cider vinegar substitutes for even more handy options.
2 – Lemon Juice with Salt
If you’ve ever been stuck without pickle juice, lemon juice with salt is here to save you. It’s tangy, sharp, and has that sour punch. Mix two parts lemon juice with one part water and a generous pinch of salt. Ratio? Go for 1:1 with pickle juice.
Lemon juice adds brightness. Salt brings in that briny vibe. Together, they mimic the acidic, salty blend of pickle juice. Works best for brining chicken or quick pickles.
The flavor is a bit citrusy, so it tweaks the final taste slightly. Great option if you need something light and zesty.
Need more alternatives for lemon juice? Check out these lemon juice substitutes to keep your recipes on track.
3 – White Vinegar with Dill
What if I told you that white vinegar with dill can stand in for pickle juice? It’s super simple and effective. Mix one cup of white vinegar with half a cup of water and toss in a teaspoon of dried dill. Adjust based on how much you need.
The acid from white vinegar brings sharpness. Dill adds that familiar tangy, herbal kick. It’s great for marinades or quick pickle fixes. The taste is clean and slightly herby, which works well in most recipes calling for pickle juice.
Want more ideas for using white vinegar? Check out these white vinegar substitutes to see what else you can whip up.
4 – Olive Brine
It all started when I ran out of pickle juice and noticed a jar of olives staring me down. Olive brine makes an excellent substitute for pickle juice. The salty, tangy liquid has a sharp, briny flavor that works almost the same way. Use it 1:1 to replace pickle juice in any recipe.
It’s especially good for dressings, marinades, or even adding a twist to cocktails. The olives give it a slightly richer, savory taste. Keep in mind, though, it’s saltier than pickle juice, so adjust other seasonings as needed.
We’ve tried it with potato salads and meat marinades, and it doesn’t disappoint. It’s a quick fix if you’re out of pickle juice and already have olives sitting in brine. Waste less, use more. Simple as that.
5 – Kimchi Juice
Did you know you can use kimchi juice instead of pickle juice? It’s got the same tangy, salty vibe, with a spicy kick that pickle juice just can’t offer. Use it 1:1 as a substitute for pickle juice in recipes.
It works best in marinades, sauces, and anything where you want bold flavor. The fermented spiciness adds depth to meat dishes and veggies. Be sure to taste as you go—it’s a flavor bomb and might need balance.
We tried it on grilled chicken and roasted potatoes. It made them pop with zingy heat. Bonus? If you already have kimchi in the fridge, you’ve got the juice ready. It’s simple and makes use of something you might toss. Easy swap, big flavor payoff.
6 – Vinegar with Pickling Spices
It all started when we ran out of pickle juice and grabbed vinegar. Add pickling spices to regular vinegar, and you’ve got a quick substitute. Use it 1:1 in recipes. It’s tangy and sharp, like pickle juice, but with a little less depth.
We tried it on a quick brine and salad dressing. It worked well enough to salvage the recipe. Add spices like dill, mustard seed, and a pinch of sugar to mimic the flavor better. Adjust as you taste because straight vinegar can get intense.
This hack works best for brines and marinades. Maybe not so much for sipping—unless you’re feeling bold. Use what you’ve got and make it work.
Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.