Ingredients:

  • 2 cups (480 ml) water
  • 1 cup (240 ml) white vinegar or apple cider vinegar
  • 1/4 cup (50 g) granulated sugar
  • 2 tablespoons (30 g) kosher salt
  • 1 tablespoon (15 ml) mustard seeds
  • 1 teaspoon black peppercorns
  • 1 teaspoon dill seeds (or fresh dill sprigs, if preferred)
  • 2 cloves garlic, crushed (optional)

Instructions:

  1. In a medium saucepan, combine water, white vinegar (or apple cider vinegar), sugar, and kosher salt.
  2. Stir in mustard seeds, black peppercorns, dill seeds, and crushed garlic (if using).
  3. Place the saucepan over medium heat and bring to a simmer, stirring occasionally until the sugar and salt dissolve completely.
  4. Remove from heat and let the mixture cool to room temperature.
  5. Pour the cooled pickle juice into a glass jar or bottle. Seal tightly and refrigerate.