Drinks with Brine

If you’re like me, you want to get every last drop of probiotic goodness out of your fermented foods. I usually have lots of brine (the liquid in which veggies ferment) leftover, especially when making garlic dill cukes or dilly beans. So, partly out of boredom, partly from thirst, I decided to experiment with brine as a cocktail mixer. I was pleasantly surprised with the results!

A chelada (shown above, also known as a michelada) is a refreshing Mexican drink, typically made with a lighter style beer such as a lager, and some kind of salty/spicy mixer. Depending on the region in Mexico, it could be made with simply lime juice and salt, clamato juice, or tomato juice with spicy pepper, like a Bloody Mary mix (known as sangrita). So this is a probiotic spin which has the same thirst-quenching effect!

Chelada Fermentada
Prep time
Total time
A probiotic spin on a classic Mexican drink, which has the same thirst-quenching effect!
Recipe type: Drink
  • 1 (12 oz.) beer, lager or pilsner
  • 6 oz. pickle brine
  • 1 cucumber slice (optional garnish)
  • coarse sea salt
  • lime wedge
  • ice cubes
  1. Add ice cubes and brine to high-ball or pint glass.
  2. Squeeze lime around rim of glass. Coat rim with coarse sea salt.
  3. Top off glass with beer (there may be some left over). Top off as you drink it.
  4. Add cucumber garnish.
  5. Enjoy!


For a non-alcoholic brine-based drink, try this:

Mint cucumber cooler
Mint cucumber cooler
Cukie Cooler
Prep time
Total time
Recipe type: Drink (non-alcoholic)
  • 8 oz. sparkling water
  • 4 oz. pickle brine
  • 3 cucumber slices
  • lime wedge
  • ½ tsp. raw sugar or other liquid sweetener (to taste)
  1. Add mint leaves to bottom of glass and muddle. Or, bruise & tear leaves with your hands and add to glass.
  2. Add other ingredients and squeeze lime juice. Stir together to dissolve the sugar.
  3. Top with ice. Enjoy!

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.