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Dill Pickle Hot Sauce Recipe

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★★★★★

4.5 from 91 reviews

This zesty Dill Pickle Hot Sauce is a unique fermented condiment that combines the tangy flavors of dill pickles with the heat of jalapeno and serrano peppers. Perfect for adding a spicy, sour kick to your dishes, this sauce is made by fermenting hot peppers and aromatics, then blending them with dill pickles and pickle brine into a smooth, vibrant hot sauce.

Ingredients

Scale

Main Ingredients

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

Instructions

  1. Prepare Fermentation Vessel: Wash a fermentation vessel thoroughly with soap and hot running water, then set it aside to dry.
  2. Prepare Vegetables: Coarsely dice 1 pound of green hot peppers, half a yellow onion, and slice the 6 garlic cloves. Add these to the fermentation vessel along with 1 teaspoon dried dill and ½ teaspoon mustard seed.
  3. Make Salt Brine: Combine 2 cups of room-temperature water with 1 tablespoon sea salt. Stir until the salt is completely dissolved.
  4. Add Brine: Pour the salt brine into the fermentation vessel until the contents are just covered. If the brine isn’t enough to cover all ingredients, prepare another batch (2 cups water to 1 tablespoon salt) and add until fully covered.
  5. Weigh Down and Seal: Weigh down the ingredients inside the fermentation vessel to keep them submerged, then secure the lid tightly.
  6. Ferment: Store the vessel in a visible area away from direct sunlight. Daily, check the fermentation by opening the lid briefly to release gas (burp) unless using an airlock lid or pickle pipe. Look for signs like bubbling, cloudy brine, dulling pepper color, or slight hissing sounds. Allow to ferment for 7 to 14 days until desired sourness is achieved.
  7. Strain Ingredients: Once fermentation is complete, strain the contents from the vessel, reserving the brine.
  8. Blend Sauce: In a high-powered blender, combine the fermented vegetables, 5 large dill pickles, ½ cup reserved brine, ¼ cup white vinegar, and 1 to 1½ cups dill pickle juice. Blend until smooth and silky.
  9. Add Xanthan Gum (Optional): If using xanthan gum, add ½ teaspoon now and blend thoroughly until fully integrated to slightly thicken the sauce.
  10. Adjust Flavor: Taste and adjust the sauce by adding more brine for saltiness, vinegar for acidity, or pickles for dill flavor. Add water if needed to thin the sauce.
  11. Optional Straining: For an ultra-smooth texture, strain the hot sauce through a fine mesh sieve.
  12. Store: Transfer the finished Dill Pickle Hot Sauce into small jars or bottles and refrigerate. Keep chilled for best flavor and longevity.

Notes

  • Fermentation time depends on ambient temperature and personal taste preference; 7 to 14 days is typical.
  • Ensure all vegetables remain submerged in brine to prevent mold growth.
  • Use airlock lids or pickle pipes to simplify fermentation and eliminate the need to burp the jar.
  • Xanthan gum is optional and helps thicken the sauce while maintaining a smooth texture.
  • This hot sauce can be adjusted for heat by modifying the types or amounts of peppers used.
  • Refrigerate after fermentation and blending to preserve freshness.

Keywords: Dill pickle hot sauce, fermented hot sauce, fermented condiment, jalapeno hot sauce, serrano hot sauce, homemade pickle sauce, spicy fermented sauce

Find it online: https://bakedbylisa.com/dill-pickle-hot-sauce-recipe/