Introduction

This Dill Pickle Hot Sauce is a tangy, spicy condiment that combines the sharpness of fermented peppers with the bright flavor of dill pickles. Perfect for adding a zesty kick to sandwiches, burgers, or snacks, this vibrant sauce offers a unique twist on traditional hot sauce.

Ingredients

1 lb green hot peppers (jalapeno and serrano mix recommended)
½ medium yellow onion
6 garlic cloves
½ teaspoon mustard seed
1 teaspoon dried dill
2 cups water (room temperature)
1 tablespoon sea salt
2 cups dill pickle brine, divided
5-10 large dill pickles
¼ cup white vinegar
½ teaspoon xanthan gum (optional)

Instructions

Step 1: Wash a fermentation vessel thoroughly with soap and hot water, then set it aside to dry.
Step 2: Coarsely dice the peppers, halve the yellow onion, and slice the garlic cloves. Place all these ingredients into the fermentation vessel along with the dried dill and mustard seed.
Step 3: Combine water and sea salt in a container, stirring until the salt dissolves completely. Pour this salt brine into the vessel, covering the ingredients completely. If needed, prepare additional brine using the same ratio to cover all contents.
Step 4: Weigh down the ingredients to keep them submerged, seal the vessel tightly, and set it in a spot away from direct sunlight. Check daily to release gas buildup by opening the lid briefly, unless using an airlock lid.
Step 5: Allow the mixture to ferment for 7 to 14 days. Look for signs of fermentation such as bubbles, color dulling, cloudy brine, and slight hiss upon opening.
Step 6: Once fermentation is complete to your liking, strain the solids from the brine and save the brine for blending.
Step 7: In a high-powered blender, combine the fermented vegetables, 5 large dill pickles, ½ cup reserved brine, white vinegar, and 1 to 1½ cups dill pickle juice. Blend until smooth.
Step 8: If using xanthan gum, add it now and blend until fully incorporated for a thicker consistency.
Step 9: Adjust flavor and texture by adding more brine for saltiness, more vinegar for acidity, more pickles for dill flavor, or water to thin the sauce. Optionally, strain the sauce through a fine mesh sieve for an ultra-smooth finish.
Step 10: Transfer the finished hot sauce to clean jars or bottles and store in the refrigerator.

Tips & Variations

Use a mix of hot peppers to balance heat and flavor; remove seeds to reduce spiciness.
For a milder sauce, substitute some jalapenos with banana peppers.
Xanthan gum is optional but helps thicken the sauce and improve texture.
Try adding fresh herbs like cilantro or parsley for a different twist.
If you don’t have dill pickle brine, use fresh pickle juice or substitute with a mix of vinegar and water with a pinch of salt.

Storage

Store the Dill Pickle Hot Sauce in an airtight container in the refrigerator for up to 3 months. Shake well before each use as natural separation may occur. The flavor can deepen over time, so let it sit for a few days after blending for the best taste. Reheat gently if desired, but it is best enjoyed cold or at room temperature.

How to Serve

A tall clear glass bottle filled with smooth green salsa stands in the center, showing small bubbles inside the sauce. To the right of the bottle is a wide white mason jar, also filled with the same thick green salsa. In the background, there are more jars and bottles filled with green salsa, slightly out of focus. In front of the bottle, some garlic cloves, a halved onion, and sliced green jalapeño peppers are placed on a white marbled surface. A gold spoon full of coarse salt sits in front, with some salt grains scattered around it. The scene is set on a brown woven mat with a rustic wooden backdrop photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought pickles for this hot sauce?

Yes, using large dill pickles and their brine from the store works well for this recipe. Just be sure the pickles have a strong dill flavor to complement the fermentation.

What if I don’t have a fermentation vessel?

You can use a clean glass jar or food-safe container with a tight lid. Make sure to weigh down the vegetables to keep them submerged in the brine and burp the jar daily to release gases during fermentation.