uses for pickle juice

21 Smart Uses for Pickle Juice You’ll Wish You Knew

/62 Comments/in , , /by Mary Hunt

When the last pickle in the jar disappears, most people pour the juice down the drain without a second thought. But that tangy, briny liquid is surprisingly versatile, both in the kitchen and for your health. There are more uses for pickle juice than you might ever expect, from tenderizing meat to easing cramps and even sprucing up drinks. Stick around, because once you see all the clever ways to use it, you’ll never waste it again.

uses for pickle juice

It started with a strange request. My friend Mary Ann asked if she could borrow some pickle juice. Say what? Who actually keeps pickle juice? After all, it’s meant to keep pickles fresh and flavorful. Once the jar is empty, the juice usually heads straight down the drain. But watching Mary Ann cringe at the thought, I had a hunch there were more uses for pickle juice than meets the eye.

Here’s the thing: Mary Ann is practically a legend when it comes to potato salad. She whips up ten pounds at a time, and it disappears faster than homemade ice cream on a summer afternoon. And her secret (shh, don’t tell anyone!) is sweet pickle juice. Not the pickles, not the relish… just the juice. And lots of it. That tangy splash is what gives her salad that addictive, melt-in-your-mouth flavor.

Curious, I started digging. Could there be other ways to use this briny little hero? I combed through thousands of tips readers have shared over the years, added a bit of online research, and the results were… surprising. Turns out, the list of uses for pickle juice goes far beyond anything I expected.

Pickle juice isn’t just for flavor. It turns out it’s packed with health benefits, kitchen hacks, and clever tricks that make tossing it a near-criminal waste. Once you see how versatile it really is, you’ll start saving every last drop and maybe even finding yourself borrowing it from a friend or two.

Culinary Uses: From Meat to Veggies

uses for pickle juice vegetables carrots pickled eggs potato salad

If you’re looking for practical uses for pickle juice, your kitchen is the perfect place to start.

1. Meat Tenderizer

Most marinades to tenderize meat contain vinegar and salt. Pickle juice hits those same notes, sweet or dill, so it works beautifully. Add garlic, pepper, or a touch of sugar to taste and let the brine do its magic. Tough cut? No problem.

2. Sweet Pickled Chops

Arrange four pork chops in a shallow pan, sprinkle with salt, top with a slice of onion and a tablespoon of ketchup, then pour 1/2 cup sweet pickle juice around the chops. Cover and bake at 350°F for an hour. Tender, flavorful, and surprisingly easy!

3. Pickled Beets

Pour a can of drained, sliced beets into sweet or dill pickle juice. Let sit nine days for a bright, tangy side dish that turns any meal into a showstopper.

4. Deviled Eggs

Give your deviled eggs a lively twist with leftover sweet pickle juice. Bonus: it also works in meatloaf or meatballs for extra depth of flavor.

5. Fry Dipping Sauce

Make a quick French fry dipping sauce: 2 parts mayonnaise, 1 part ketchup, 1/2 teaspoon onion powder, and 1 tablespoon sweet pickle juice. Stir, dip, enjoy. Simple, tangy, and addictive.

6. Veggie Pickles

Drop sliced cucumbers, onions, carrots, or cauliflower into leftover pickle juice (dill or sweet). In a couple of days, your fridge will be stocked with fresh, crunchy pickles.

7. Pickled Eggs

Hard-boiled eggs soak up flavor in pickle juice. Refrigerate for a few days and watch them transform into a tangy snack or addition to salads.

8. Mary Ann’s Potato Salad Dressing

Mary Ann swears by Best Foods (Hellman’s) mayonnaise, lots of sweet pickle juice, mustard, salt, and pepper. Her secret? She never makes it the same way twice.

9. Tuna, Pasta & Egg Salads

Stir a splash into tuna salad, egg salad or a pasta Tarragon salad. Readers say it recreates that nostalgic “Souplantation” taste. It brightens the flavor without needing extra vinegar, giving classic dishes an effortless upgrade.

Pickle Juice Health Hacks You’ll Love

uses for pickle juice hydration electrolytes woman in desert muscle cramps tooth ache

Some of the most surprising uses for pickle juice show up outside the kitchen.

Drinking pickle juice may seem really gross to you, and I was right there with you. But I changed my mind quickly once I learned its amazing health benefits.

10. Muscle Cramps

A quick splash can help ease foot or leg cramps. Keep a small bottle handy, like some readers do in their purse or gym bag. The tangy brine works fast, often in seconds, and beats water or sports drinks.

11. Heartburn Relief

Just a few sips can quickly soothe annoying heartburn. Pickle juice seems to have the same health effects as straight-up apple cider vinegar but with a briny twist.

12. Hydration & Electrolytes

Hard workouts and hot days drain sodium and potassium quickly. Pickle juice replenishes both, helping your body bounce back faster. Long-distance runners have sworn by this for years.

13. Antioxidant Boost

Pickle juice contains vitamins C and E, two powerful antioxidants that help neutralize free radicals and support immune function. A small shot daily packs a healthful punch.

14. Weight Management

Vinegar in pickle juice may support weight loss. Studies show participants consuming 1/2–1 ounce daily lost more fat and weight than those who didn’t.

15. Blood Sugar Control

A splash before meals may help regulate blood sugar. Research in the Journal of Diabetes Research supports this effect for people with type 2 diabetes.

16. Cholesterol Support with Dill

Dill pickle juice is extra-special. Dill contains quercetin, which studies suggest can help lower cholesterol. A simple choice with added potential benefits.

17. Fresh Breath

Bad breath? Pickle juice to the rescue. Dill and vinegar have antibacterial properties that can freshen your mouth naturally.

18. Abscessed Tooth Relief

Some readers have used dill pickle juice to soothe painful, infected gums… immediate relief without a trip to the pharmacy.

Household & Creative Uses

pickle juice to clean copper bottom pans catch fruit flies trap pickleback shot whiskey

And just when you think you’ve seen all the uses for pickle juice, it keeps going.

19. Clean Copper-Bottom Pans or Windows

Pour pickle juice into a container, set the pan or glass inside, let soak, then scrub. Shine restored, hassle minimal.

20. Fruit Fly Trap

Add a drop of liquid soap to leftover juice in a jar. Make a paper cone so flies fly in but can’t escape. The soap breaks the surface tension, and the flies sink.

21. Pickleback Shot

For the adventurous: a shot of whiskey chased with pickle juice. Surprising, fun, and, believe it or not, delicious.

Sweet vs. Dill: Which Juice Does What

If you’ve got both sweet and dill pickle jars in the fridge, you might be wondering, does it really matter which juice you save? Short answer: yes.

  • Dill pickle juice is loaded with electrolytes like sodium and potassium, which makes it great for hydration and muscle cramps. It’s also typically low in calories and sugar-free, so if you’re trying to keep things light, dill is your friend. And if you happen to buy the refrigerated, naturally fermented kind, you may even get a bonus boost of gut-friendly probiotics.
  • Sweet pickle juice, on the other hand, is higher in sugar (and calories), which makes it less ideal for things like hydration or blood sugar control, but that same sweetness is exactly why it shines in recipes. Potato salad, coleslaw, deviled eggs? That’s where sweet pickle juice earns its keep.

Both types are high in sodium, so a little goes a long way especially if you’re watching your salt intake. And if you’re after those probiotic benefits, look for refrigerated pickles labeled “fermented.” Shelf-stable jars have been heat-processed, which means those good bacteria are long gone.

Pickle Juice Products You Can Buy Online

One last thing… just in case you’re not going through enough pickles to keep up with your newfound appreciation for the juice (no judgment here), there’s a backup plan.

Yes, you can actually buy pickle juice.

If you’re using it for cooking, a larger bottle like a 64-ounce dill brine is perfect to keep in the fridge ready for marinades, or salads. Those little 2-ounce bottles are handy to toss in a gym bag, glove compartment, or purse for cramp emergencies. And then there’s the fun option: pickle juice ice pops. Freeze them, and you’ve got a cold, salty treat that’s refreshing on a hot day or after a workout.

Bottom line? Whether you save it, borrow it, or buy it, pickle juice has officially earned its place in the “too useful to waste” category. And if Mary Ann had anything to say about it, you’d already have a jar (or three) in your fridge right now.

Mt. Olive Pickle Juice 100% Kosher Dill Pickle Brine, 64 Ounce Bottle
Mt. Olive Pickle Juice 100% Kosher Dill Pickle...
$12.69
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Mt. Olive Pickle Juice 100% Kosher Dill Pickle Brine - 12 pk - 2 fl oz bottles
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$21.99
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Bob's Pickle Pops - Original Dill Juice Flavor Ice Pops - Pre Workout Freeze Pops - Electrolyte Cramp Relief - Six Pops (Six count pack of one)
Bob's Pickle Pops - Original Dill Juice Flavor Ice...
$9.94
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Question: What’s the strangest or most unexpected way you’ve ever used leftover pickle juice? Share in the comments below.

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62 replies
  4. Charlene says:

    I don’t like to have eggs go bad on me, but I always like to have a couple dozen on hand. So, if I think they may be getting close to their expiration date, I boil the eggs and keep in a bowl in the fridge. If I don’t get them eaten soon, I peel them an put them in any pickles I have open in the fridge. Sweet, bread and butter, dill, even pickled beets all work and each has its own unique taste.

    My Mom was famous in our family for her potato salad and her secret was always a little sweet pickle juice added. Just a little, so it doesn’t get too wet.

    Reply
  5. David T. says:

    I worked in the oilfield for 25 years and during the summer months there was always a big jar of pickles in the ice chest. We didn’t take water breaks we took pickle breaks.

    Reply
  6. Harry says:

    I have a use for sweet pickle juice. I know this may sound creepy to some. I like to ad pickle slices to my salad. I also will occasionally use pickle juice as a replacement for salad dressing. Try it!

    Reply
  7. Mary Lynn Carlson says:

    I save pickle juice and use it to soak chicken breasts before grilling them. If you have Chick Fil A sauce to add, they taste just like the real thing!

    Reply
  10. SHARON YEADON says:

    use dill pickle juice to poach fish. you can also add other spices/herbs to the juice. i poach pan fish in it and add a little red pepper flakes for a spicy taste. using a glass dish that goes in the microwave. it only takes a few minutes and it is ready.

    Reply
  12. Phyllis says:

    I’ve been drinking pickle juice lately because my toe/foot/leg cramps have been really awful and I get them daily. It does help, but it’s not foolproof as I still get the cramps, but they haven’t been as bad as they were, nor last as long. I wish I could get rid of them for good, I just can’t seem to find just the right thing(s) for that. I take homeopathics, vitamin B1 and apple cider vinegar capsules, too, and even a capful of ACV in 2 oz of water every day (yuck!). If anyone has other suggestions, PLEASE share!? I would greatly appreciate it!

    Reply
    • jd wolfe says:

      magnesium capsules. glucinated works quickest according to the pharmacist. magnesium has cured, CURED, my leg cramps which were a nightly occurence.

      Reply
  13. Kay says:

    I use dill pickle juice to clean copper-bottom pans. Pour it into a container slightly larger than the pan, then set the pan in and let it soak.

    Reply
  14. Roger Kovaciny says:

    First, it’s pickle BRINE, not pickle juice.

    And it is really good if you use it to make pearl barley! Once you’ve tried this, you may give up rice entirely. If it comes out too salty for you, instead of two cups brine to one cup barley, use a cup of brine and a cup of water. Do the same with olive brine.

    We save all the juices that are poured off of vegetables for this or other purposes, and syrup from canned juice is a good thing to cook oatmeal in, or to simmer raw cranberries in. We aren’t poor because we live as though we were.

    Reply
    • Mary Hunt says:

      The difference between brine and pickle juice is that brine is to preserve food in a salt solution while pickling is to preserve food in a salt, sugar, or vinegar solution. Pickling brine is the substance poured over cucumbers to turn them into pickles. Pickle juice is what remains when the pickling process is complete. This post is not suggesting anyone cook with or drink pickling brine. It’s all about the pickle juice!

      Reply
  15. Misty says:

    I used to be a long-distance runner, and this was at many of our aid stations. It soothed upset stomachs and provided electrolytes.

    Reply
  16. john lay says:

    I love your columns in The Epoch Times, the bagged salad does not taste as good as made fresh. I think they must add a preservative that keeps the salad looking good but effects the taste. years ago in the restaurant business we used a product, maybe potato white.

    Reply
    • Mary Hunt says:

      I have been under contract with Creators Syndicate for nearly 15 years. I submit columns to my editors at Creators, and then they show up in mid-size newspapers around the country. About 350 the last time I checked. Several months ago it dawned on me that I was getting more than a few messages like yours from readers mentioning reading EC in The Epoch Times. Huh? I had no idea that publication had picked it up! I was pleasantly surprised, to say the least. Most of the time the columns that run in print publications are abbreviated and edited for space. You’ll always find the full (fresh!) versions right here at EverydayCheapskate.com. Interesting info regarding the bagged salad greens. You just might be right about added preservatives.

      Reply
  18. Janet Humphrey says:

    My first job was at a restaurant locally famous for its hamburgers. The owners bought pickles in 5 gallon buckets. When the pickles were used up, they used the juice to clean the windows.

    Reply
  19. Mike says:

    Two tablespoons of dill pickle juice is the secret ingredient in my home-made pimento cheese spread. This is why I have one and one-half jars of pickle juice in my refrigerator.

    Reply
  20. HALENA says:

    Hi Mary: I don’t DRAIN the Beet Juice from the can, as that would be throwing out ALL THE NUTRIENTS.. I just add Sugar, Vinegar & a bit of Salt (to taste), and let it sit a couple of days. VOILA – PICKLED BEETS!. Halena

    Reply
  21. Peggy says:

    Mary, thanx for the pickle juice tips. i am one who throws it away. 1 question. must it b sweet pickle juice? i eat dill gherkins, will dill juice do?

    Reply
    • Mary Hunt says:

      All pickle juice … keep sweet and dill separate. But are to usable, i.e., marinate a steak in dill pickle juice. Ymmm …!

      Reply
  22. Polly says:

    I’ve used pickle juice in potato salad. The key I found is to lay out the boiled potatoes on a sheet pan & pour it over them so they can soak it up. Also, can mix your mustard (if you use it) in it as well. That way the end result isn’t too wet!

    Reply
  23. Robyn S Jensen says:

    My favorite is the recreation of Soup Plantation/Sweet Tomatoes pasta Tuna Tarragon salad. You can find the original recipe online. Here is my simplified recipe:
    2-1/2 cups dry shell pasta
    1 tbsn vegetable oil
    1 small (5 or 6 oz.) can of tuna, drained
    3/4 cup diced sweet pickles
    1 cup sweet pickle juice
    1 cup of diced celery
    ÂĽ cup sour cream
    2 tspn dried tarragon leaves
    ½ tspn Salt
    Pepper to taste

    Bring 2 quarts of water to boil, and add pasta. Cook to desired doneness, about 8-10 minutes. Drain pasta completely and place in a bowl. Coat pasta with canola oil to prevent sticking. For the dressing: Place tuna in a large bowl and break down into small pieces. Add the remaining dressing ingredients and thoroughly whisk to combine. Combine the dressing and cooked pasta and mix thoroughly. ALLOW SALAD TO MARINATE FOR 8 HOURS! After 8 hours, top with more pickle juice and salt and pepper to taste.

    Reply
  24. Barbara Tarleton says:

    I use regular pickle juice but my parents also liked eggs in left over pickled beet juice. They come out a beautiful color.
    I used lightly pickled eggs to make deviled eggs. The texture holds together better than a non pickled egg and of course a little extra flavor.

    Reply
  26. Linda says:

    I love pickle juice. When I was a kid I would drink all the juice before the pickles were gone! Wish there was bottled pickle juice back then. I wouldn’t have gotten fussed at for leaving dry pickles in the jar! LOL

    Reply
  27. Barbara J says:

    I used to save sweet pickle juice in one jar and dill pickle juice in another. I used dill juice in tartar sauce and sweet juice in stuffed eggs, potato salad, macaroni salad, and coleslaw. When Hubby was placed on a severely sodium-restricted diet, I poured them out :-(. Occssionally I will use a little sweet pickle relish with whatever juices come with it.

    Reply
  28. Margaret P. says:

    When I was a kid, I worked at a a small lunch counter. The cooks always used pickle juice to clean the grill. It really worked well.

    Reply
  29. Debi Williams says:

    My Norwegian grandparents would eat some pickled Herring for upset tummy, even in the middle of the night. Must have been the vinegar
    We just loved it for breakfast!

    Reply
  30. Imbuzzard2 says:

    I just checked at Walmart and the 6pks of pickle juice are over $17.00. A little pricey? How about a jar of pickles at the dollar stores for the juice?

    Reply
  31. Fran says:

    I use dill pickle juice to make Macaroni Salad. I cook the macaroni the day before and add the pickle juice. Leave over night in the refrigerator .
    The next day add your other ingredients.

    Reply
  32. Tammie Herbert says:

    If you have fruit flies add a drop of liquid soap to the leftover pickle juice. Then make a cone from a sheet of paper and place it in the jar, making sure it does not touch the liquid. The flies fly in to get to the yummy juice, but can’t figure out how to get out. When they land on the juice, the soap has broken the water tension so they sink to the bottom.

    Reply
  33. Deb Pascoe says:

    Dill pickle juice is an excellent pain reliever if you have an abscessed tooth. I was skeptical – salty pickle juice on a tender, infected gum? – but it worked immediately.

    Reply
  34. Paula says:

    The article regarding using the left over pickle juice juice was great. Any hints about using green olive juice? Paula

    Reply
  36. Nanci Fitschen says:

    I use dill pickle juice in my potato salad. SIL loves it.My husband used to get charlie horses from chemo treatment and we would run for the pickle juice. It worked every time.

    Reply
  37. Ursula Winter says:

    Mary! What about a Pickleback? (A pickleback is a type of shot wherein a shot of whiskey is chased by a shot of pickle brine)

    16 surprising reasons….. 🙂

    just LOVE you

    Reply
  38. Diane W says:

    I have been using pickle juice for years to marianate chicken, and in potato salad instead of vinegar. Not sweet; dill and zesty dill!

    Reply
  39. Mindy Sames says:

    I remember as a little girl being asked to drink a little pickle juice at the dr office. I think it was a test to see if I had small pox or measles… I don’t recall. But that was the beginning of my life-long love of pickle juice. Mom said the dr was surprised when I drank ALL that he gave me…LOL

    Reply
    • Dula Beyer Baker says:

      When I was a kid in grammar school (1-8 grades), I are a dill pickle after I came home from school. My jaws felt awful. I told my mom. She told me I had mumps!

      Reply
    • Dottie Garrison says:

      That was a test for mumps. If you can drink pickle juice, you don’t have mumps! The gland behind the ears is swollen and is very sensitive to sour.

      Reply
  40. Alice says:

    I slice cucumbers, add sour cream, a little dill pickle juice, salt and pepper. Refrigerate a few hours and you have a nice summer salad. Or anytime of year!

    Reply
  41. Sherry says:

    For years, I have been given pickle juice by friends who know I pickle eggs, but now I have more reasons to beg, borrow or steal it! 🙂 QUESTION: The fry sauce sounds great but I’m not sure about the amount of onion powder and pickle juice to add to the ‘2 parts mayo and 1 part ketchup’ because those ‘parts’ could be *1 cup mayo and 1/2 cup ketchup* or they could be *3 cups mayo and 1 1/2 cup ketchup* so I wonder which proportion takes the 1/2 tsp onion powder and 1 T pickle juice. Experimentation, I guess, is the key, but I’m curious as to whether someone has made this-or something similar-and could give me an idea.

    Reply
    • Barbara J says:

      The jar of onion powder will say how much powder = how much onion. Go from there. Everyone’s taste is different. Start with a little, noting how much you use; taste. Add more as needed, but keep track of all you use so you can add it all at once the next time.

      Reply
  42. Sandra L Violette says:

    Juice from bread and butter pickles is fantastic added to egg salad. My grandmother’s neighbor always made it that way and it is delicious. They had an egg farm so she knew the tricks!

    Reply
  43. Lynne Wiersema says:

    One of the older women in our church always asks for the pickle juice after the church finishes those BIG jars of pickles. She says she uses it to clean the toilets.

    Reply
  44. Connie Roberson says:

    My father-in-law who was a diabetic ate many many pickles and it did lower his blood sugar, but unfortunately the amount of salt in pickles caused him to swell up like a ballon and he ended up in the hospital, he ate way too many.

    Reply
  45. Jule barta says:

    My father always insisted on saving the juice and also sauerkraut juice to help get rid of cold sores. just take a sip and swish it around a few times a day to get rid of the pain and cold sore.

    Reply
  46. Nancy says:

    When adding beets or other vegetables to pickle juice remember to refrigerate. Basically your are making refrigerator pickles. Some recipes say to heat the juice first then add the vegetables.

    Reply
  47. bigmama-chicago says:

    Another great use for “dill” pickle juice. You don’t always have fresh dill in the house when making spanikopita. A few tablespoons of dill juice will fill the bill!!!!

    Reply
  48. Dottie S says:

    I also use the juice from dill pickles to make rye bread. I add a little along with the caraway seeds, and it really gives it the “deli rye” flavor. Yum.

    Reply

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