The invention discloses pickled vegetable brine produced by using white wine byproducts, and a preparation method thereof. The pickled vegetable brine is prepared by taking esterified residual liquid as basic materials and other auxiliary materials in parts by weight in 1L of esterified residual liquid, including 5-8g of clove, 10-30g of green pepper, 5-40g of ginger, 3-10g of lysimachia sikokiana, 2-8g of pepper, 5-8g of anise, 5-10g of diphtheria, 3-10g of orange peel, and 20-50g of edible salt. The pickled vegetable has high shelf life, and is not heated in preparation process; the esterified residual liquid contains abundant organic acid, so as to be capable of effectively restraining the other bacteria infection; the pickled vegetable does not produce flowers, is long in shelf life, short in fermentation time, and can be eaten after the vegetables are soaked for hours at normal temperature; and the pickled vegetable is acid and crisp and tasty in mouthfeeling, thick in fragrance,proper for both acid and hot, unique in flavor, and is bright in color and good in luster.