I crafted a Pickle Fountain that pours tangy brine and hides an unexpected spice that will have guests asking how I did it.

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I’m obsessed with the Pickle Lovers Party Fountain idea. Party pickles, yes seriously.

I built this Pickle Fountain for friends who couldn’t get enough of dill pickle spears and pickled jalapeno slices, and it turned into a main event. It’s equal parts ridiculous and strangely elegant, you know?

Guests kept asking how I did it and then served themselves like it was the best snack at a Wedding Pickle Bar. If you like tang, heat, and a little nonsense, this is the kind of thing that makes people laugh, take photos, and come back for more.

Ingredients

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Dill pickle spears: Crunchy, low calorie and salty, sometimes has probiotics, adds tang and crisp texture.
Bread and butter pickle chips: Sweet and tangy, adds sugar and carbs, soft crunch; kinda balances salty flavors.
Cocktail gherkins or cornichons: Tiny, very sour, high in vinegar taste, low calorie, great for snacking.
Pickled red onions: Bright, slightly sweet, high in fiber, adds color and sharp onion bite.
Pickled jalapeno slices: Spicy, adds heat and vinegar zip, small punch of vitamin C.
Pickle juice or bottled pickle brine: Salty, tangy liquid with electrolytes, can be used as marinade or shot.
Fresh dill sprigs: Herbaceous, fragrant, low calorie, gives classic dill flavor and fresh aroma.
Lemon thinly sliced: Adds bright citrus acidity, boosts freshness, vitamin C, balances heavy saltiness.

Ingredient Quantities

3 (16 oz) jars dill pickle spears

2 (16 oz) jars bread and butter pickle chips

2 (12 oz) jars cocktail gherkins or cornichons

1 (12 oz) jar pickled okra

1 (8 oz) jar pickled jalapeno slices

1 (16 oz) jar pickled red onions

1 (16 oz) jar mixed pickled vegetables (cauliflower, carrots, peppers)

2 cups reserved pickle juice or bottled pickle brine

2 cups water

1 cup white vinegar 5%

1/4 cup granulated sugar

1 tablespoon kosher salt

3 garlic cloves peeled

1 tablespoon yellow mustard seeds

1 tablespoon whole black peppercorns

2 bay leaves

1 teaspoon celery seeds

6 to 8 fresh dill sprigs

1 lemon thinly sliced

How to Make this

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1. Drain all jars into a bowl, reserving 2 cups of pickle juice or use bottled pickle brine to make 2 cups if you dont have enough; set the pickles out on a platter so theyre ready to arrange.

2. In a medium saucepan combine the reserved pickle juice, 2 cups water, 1 cup white vinegar 5%, 1/4 cup granulated sugar, 1 tablespoon kosher salt, 3 peeled garlic cloves, 1 tablespoon yellow mustard seeds, 1 tablespoon whole black peppercorns, 2 bay leaves and 1 teaspoon celery seeds.

3. Bring the mixture to a gentle simmer, stir until sugar and salt dissolve, simmer 1 to 2 minutes, then turn off the heat and let it cool 10 minutes. dont worry if its strong, the chill mellows it.

4. On your serving fountain or a large tiered bowl arrange the pickles: stand the dill pickle spears upright, fan the bread and butter chips, tuck in cocktail gherkins or cornichons, scatter pickled okra, jalapeno slices, pickled red onions and the mixed pickled vegetables so every level has variety.

5. Tuck 6 to 8 fresh dill sprigs and the thin lemon slices between layers for aroma and color.

6. Pour the warm brine over the arranged pickles so theyre mostly submerged, then top off with any remaining reserved pickle juice; if you brewed extra brine keep a cup to top up later.

7. Cover and refrigerate at least 12 hours, preferably overnight, so the flavors meld and the jalapenos and garlic mellow out.

8. Before serving remove the bay leaves if you prefer, taste and adjust with a splash more vinegar or a pinch of sugar if needed, and give it a gentle stir so flavors distribute.

9. Serve chilled with toothpicks and small plates, keep extra brine in the fridge to refresh the fountain as needed, and save leftover brine for cocktails or potato salad.

Equipment Needed

1. Large mixing bowl to drain the jars into and hold the reserved pickle juice
2. 2-cup liquid measuring cup (plus a 1-cup if you have it) to measure brine, water and vinegar
3. Measuring spoons and a 1/4 cup measure for sugar, salt and seeds
4. Medium saucepan to heat the brine
5. Wooden spoon or silicone spatula to stir until sugar and salt dissolve
6. Slotted spoon or kitchen tongs to lift pickles out and arrange them without all the liquid
7. Serving fountain or large tiered bowl and a platter to stage and display the pickles
8. Ladle or large measuring cup to pour the warm brine over the arranged pickles
9. Refrigerator space to chill overnight, plus toothpicks and small plates for serving

FAQ

What exactly is a Pickle Lovers Party Fountain? It is a showy party centerpiece of lots of different pickles and pickled veg set in a tangy brine so guests can grab spears chips or gherkins as they please. Think pickles on display not a drink.

How far ahead can I assemble it? You can put it together up to 24 hours in advance for best crunch and flavor, but it will keep safely in the fridge for 3 to 5 days. Assemble late if you want max crispness.

Can I make it less salty or less vinegary? Yes. Cut back on the added kosher salt and reduce the vinegar, or add more water to dilute the brine. Taste as you go, adjust sugar too if it gets too sharp.

What if I want it spicy or milder? For more heat add extra pickled jalapeno slices or chop fresh chilies into the brine. For milder flavor remove the jalapenos or rinse some of the spicier pickles briefly under cold water.

Will a fountain appliance work or should I use a bowl? Either works. If you use an electric fountain strain out big solids so it wont clog. Otherwise a big trifle bowl or tiered server is easier and looks great.

Best way to serve and pair it? Offer toothpicks small forks and cocktail napkins. It pairs great with sandwiches cured meats cheese and cold beer. Let guests help themselves and refill the bowl from jars as needed.

Pickle Lovers Party Fountain Recipe Substitutions and Variations

Dill pickle spears: swap for kosher dill spears, refrigerator-style quick dills or small dill gherkins, they give the same crunchy tang just maybe saltier or fresher
Bread and butter pickle chips: use sweet sliced cucumbers quick-pickled with sugar and vinegar, or sweet gherkins, either works if you want that sugary contrast
Pickled jalapeno slices: sub in pickled banana peppers or pickled fresnos for milder heat, or use fresh jalapeños plus a splash of pickle brine if you want it brighter
2 cups reserved pickle juice or bottled pickle brine: if you dont have any, use 2 cups water plus 1/2 cup extra white vinegar and 1 teaspoon salt, or try sauerkraut juice or olive brine for a different salty tang

Pro Tips

1) Taste and tame the brine after it chills. It will feel fierce warm, but a splash more water or a teaspoon of sugar calms it without wrecking flavor. If it still seems flat next day, add a little extra vinegar, not a ton at once.

2) Want less heat from the jalapenos and garlic? Remove some seeds, or split the jaleno slices and fish out the cores before brining. Also letting it mellow in the fridge 24 hours really softens the bite.

3) Keep the pickles crisp by staying cold. Dont leave the display at room temp for hours before serving and keep a cup of cold brine on hand to refresh the fountain. If you need extra crunch, toss in a couple grape leaves or a pinch of Pickle Crisp for store bought jars.

4) Arrange for easy serving and refills. Put toothpicks or small tongs nearby, and label the spicy stuff. Save at least a cup of brine chilled so you can top up without watering down the flavor.

5) Don’t toss the leftover brine. Strain and store in the fridge for up to 2 weeks or freeze portions. It’s awesome in Bloody Marys, potato salad, marinades, or to perk up canned beans.