Step 1: Prepare the Simple Syrup. In a small saucepan, combine 1 cup of granulated sugar with 1 cup of water. Heat over medium heat, stirring occasionally, until the sugar is completely dissolved. Remove from heat and let it cool completely to room temperature.
Step 2: Juice the Lemons. Roll lemons on a countertop, then cut in half and squeeze to extract about 1 cup of fresh lemon juice. Strain the juice through a fine-mesh sieve to remove any seeds or pulp.
Step 3: Combine the Ingredients. In a large pitcher, combine the cooled simple syrup, strained lemon juice, and 1/2 cup of dill pickle juice. Stir well.
Step 4: Taste and Adjust. Taste the mixture. If you prefer a stronger pickle flavor or more tang, add additional pickle juice, 1 tablespoon at a time, stirring and tasting after each addition. Adjust sweetness with more simple syrup if desired.
Step 5: Dilute and Chill. Add 3-4 cups of cold water to the pitcher, or until the desired strength and dilution are reached. Stir again. Cover the pitcher and refrigerate for at least 1-2 hours for best flavor and chill.
Step 6: Serve and Garnish. Fill glasses with ice. Pour the chilled Pickle Lemonade over the ice. Garnish with a fresh lemon slice, a sprig of fresh dill, or a small pickle spear.