Pickle lemonade has been around since at least the 1800s, but it’s gained popularity in recent years thanks to its versatility and ease of preparation.
Using the cutting board and chef's knife, halve or quarter 10 to 12 lemons. Cut the lemons in half, right in the middle, to make juicing simpler.
Use a lemon juicer to squeeze all the lemons into a measuring cup. Make sure there are no lemon seeds in the measuring cup, and if there are, take them out. If not, juice another cup of lemons until there is one cup total.
One cup of lemon juice should be added to the pitcher.
To measure the cold water, use the measuring cup. Add three cups of cold water and the lemon juice to the pitcher.
Measure 12 cups of sugar using a measuring cup. Add lemon juice and cold water to the pitcher. To thoroughly mix it, use a long mixing spoon.
By weighing 10 ounces of Mount Olive's Dill Pickles, you may make 10 ounces of pickle juice. Fill the pitcher with the lemonade. Together nicely.
Serve in a glass with pickle spears for decoration. You'll enjoy it!