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Can you replace pickle juice with vinegar?

Pickles are a beloved condiment for burgers, sandwiches, and snacking. The tangy, salty brine keeps pickles crunchy and full of flavor. But what if you run out of pickle juice? Can you substitute regular vinegar to cover pickles? While vinegar and pickle juice share some similarities, there are important differences to understand before using vinegar for pickles.

Vinegar as a Pickling Ingredient

Vinegar is a key ingredient in pickle brine. Vinegar lowers the pH of the brine, creating an acidic environment that prevents growth of harmful microorganisms. This allows cucumbers or other vegetables to ferment safely in the brine.

The most common types of vinegar used for pickling are:

Vinegar Acidity Level
White distilled vinegar 5%
Apple cider vinegar 5%
White wine vinegar 5%
Rice vinegar 4-5%

The acidity level measures the percentage of acetic acid in the vinegar. A higher percentage means a more acidic vinegar. White distilled vinegar is the most commonly used vinegar for pickling because it has a consistent 5% acidity level.

Differences Between Vinegar and Pickle Juice

While vinegars can be used to make pickles, pickle juice refers to the brine left over after vegetables have been pickled. This brine contains vinegar, but also has unique properties from the pickling process.

Here are some key differences between vinegar and pickle juice:

Vinegar Pickle Juice
– Only contains vinegar – Contains vinegar, spices, salt from original pickle recipe
– Consistent acidity level based on type of vinegar – Less acidic than original vinegar due to pickling process
– No flavor from pickling spices – Inherits flavors like dill, garlic, peppercorns from pickling

The pickling process causes chemical changes that mellow out the acidity of the original vinegar. It also infuses the brine with the flavors of the spices used. So pickle juice provides a less acidic, more flavorful brine compared to plain vinegar.

Using Vinegar as a Pickle Juice Substitute

While vinegar and pickle juice are not exactly the same, vinegar can be used in a pinch to cover pickles if you’ve run out of leftover brine. Here are some tips for using vinegar this way:

  • Use a mild white vinegar like distilled or white wine vinegar. This prevents overpowering vinegar flavor.
  • Mix 1 part vinegar with 3 parts water to dilute acidity. Adjust ratio to taste.
  • Add a pinch of salt, sugar, and pickling spices like dill, garlic, peppercorns to boost flavor.
  • Store pickles in vinegar mixture in the refrigerator and use within 2-3 weeks for best flavor.

The vinegar brine will keep pickles crunchy, but they may begin to taste more like vinegar over time compared to using leftover pickle juice. For best results, use leftover brine from a previous batch of pickled cucumbers or other veggies instead of straight vinegar.

Making Pickles with Vinegar

You can also make fresh pickles from scratch using vinegar. Here is a simple pickle recipe using a vinegar brine:


  • 3 cups distilled white vinegar
  • 3 cups water
  • 1 tbsp kosher salt
  • 1 tsp sugar
  • 1⁄2 tsp dill seeds
  • 1⁄2 tsp black peppercorns
  • 1⁄2 tsp coriander seeds
  • 1⁄2 tsp mustard seeds
  • Fresh dill sprigs
  • Fresh garlic cloves, peeled and halved
  • 2 lbs small cucumbers, washed


  1. In a saucepan, combine vinegar, water, salt, sugar, dill seeds, peppercorns, coriander seeds, and mustard seeds. Bring to a boil.
  2. Place sprigs of dill and halved garlic cloves into a large jar. Pack washed cucumbers tightly into the jar.
  3. Pour hot vinegar brine over cucumbers to cover. Make sure cucumbers are fully submerged.
  4. Allow to cool, then cover jar and refrigerate for at least 24-48 hours before eating for flavors to develop.
  5. Store pickled cucumbers in the refrigerator for up to 6 months.

This easy vinegar brine recipe yields crispy, tangy fresh pickles. The brine keeps for months and can be reused to pickle more cucumbers or vegetables. Simply strain out the pickles, replenish with more vinegar and water in the same 3:1 ratio if needed, and add fresh aromatics.

Flavoring Vinegar for Pickling

You can also make your own infused vinegars tailored for pickling. This provides more flavor complexity compared to plain white vinegar. Some easy infused vinegar recipes for pickling include:

Dill & Garlic Vinegar:

  • 1 cup white wine vinegar
  • Several sprigs fresh dill
  • 3-5 peeled, smashed garlic cloves

Combine ingredients in a glass jar. Steep 3-5 days to infuse flavors. Strain and use vinegar brine for pickles.

Sweet & Spicy Vinegar:

  • 1 cup apple cider vinegar
  • 2 dried chiles de arbol
  • 1 cinnamon stick
  • 2 tbsp honey

Warm vinegar with spices and honey until combined. Cool completely and steep overnight before using.

Herb & Peppercorn Vinegar:

  • 1 cup white wine vinegar
  • 1 sprig each thyme, rosemary, oregano
  • 1 tbsp whole black peppercorns

Combine ingredients in a jar, crush peppercorns lightly to release oils. Infuse for 1-2 days before using brine.


While vinegar can be used in a pinch, pickle juice provides the ideal brine for storing fresh pickles. The unique salty, spiced flavor of leftover pickle brine can’t quite be replicated. But adding aromatics and diluting vinegar with water helps balance acidity and flavor. With some pickling spices and preparation time, vinegars can also be used to make enjoyable homemade pickles from scratch.