In a medium saucepan, mix 2 cups of apple cider vinegar, 2 cups of white vinegar, and 4 cups of water. Add 2 tablespoons of Himalayan pink salt and stir briefly to help it dissolve. Heat the pot over medium heat and bring the mixture to a gentle simmer. You want to see small bubbles forming at the edges, not a hard boil.

Once the liquid is simmering, add 8 cloves of garlic, 4 teaspoons of dried dill (or 4-5 fresh dill sprigs), and 1 teaspoon of red pepper flakes into the pot. Let everything simmer for about 5 minutes. This will help the garlic, dill, and pepper add their flavors to the brine. Your kitchen will smell like pickles.

After 5 minutes, take the pot off the heat. Put a fine mesh strainer over a large bowl or glass jar. Carefully pour the brine through the strainer to catch the solids. Let it cool for 15 to 20 minutes before sealing the jar. Once it is cool, store it in the fridge. You can use it right away.

To help with cramps, drink about 2 to 3 ounces (about ⅓ cup) as a quick shot. For nighttime cramps, keep a small bottle on your nightstand for easy access when a cramp hits.