You know how it goes, you take a look in the fridge for something to eat and there’s a big jar with one lonely pickle spear floating and bobbing in a sea of pickle juice. You eat that pickle and are just about to pour the juice out…what do you do when faced with this “dill-ema?”
Ingredients
- 6 large lemons, preferably organic
½ cup granulated sugar
2 ½ cups cold water
1 cup dill pickle juice (we like Grillo’s)
Pickle spears and fresh jalapeño or serrano slices for garnish
Directions
- Juice lemons until you have 1 cup of fresh juice. Set the juice aside and reserve the squeezed peels.
- Place reserved peels and sugar in a large mason jar. Muddle until peels release their oils and sugar starts to look damp and fragrant.
- Pour lemon juice into jar. Stir or seal and shake until sugar is fully dissolved. Stir in cold water and pickle juice.
- Strain the mixture through a fine-mesh sieve into a pitcher or clean jar, discarding the peels.
- Serve over ice, with jalapeño slices and pickle spears for garnish. Can be made up to 3 days ahead and kept chilled until serving.