Alright, pickle lovers—this one’s for you. If you’ve ever found yourself drinking the last sip of pickle juice straight from the jar (no judgment here), then this Dill Pickle Hot Sauce is about to become your new obsession. It’s tangy, spicy, herby, and just the right amount of funky. Think of it as your favorite pickle brine… but with a bold, fiery kick that makes it perfect for drizzling, dipping, or adding some serious flair to just about anything.
Trust me, once you’ve tried it on fries, eggs, or even fried chicken—you’ll never want to go back to plain old hot sauce again.
Why You’ll Love Dill Pickle Hot Sauce
Versatile: Splash it on burgers, tacos, salads, or even popcorn. It plays well with both comfort food and elevated dishes.
Budget-Friendly: Uses simple, pantry-friendly ingredients like vinegar, garlic, and dill—plus a few fiery peppers to bring the heat.
Quick and Easy: No fermentation or waiting around. Just blend, simmer, and boom—instant hot sauce.
Customizable: Dial up the heat or the pickle tang to your liking. Prefer extra garlicky? Go for it. Want it milder? Totally doable.
Crowd-Pleasing: A total hit with spice lovers and pickle fans alike. It’s unexpected in the best possible way.
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Ingredients in Dill Pickle Hot Sauce
Pickle Brine
The soul of this sauce. It brings the saltiness, vinegar tang, and that signature dill pickle flavor.
White Vinegar or Apple Cider Vinegar
Adds brightness and helps preserve the sauce. Apple cider vinegar adds a little fruitiness.
Fresh Dill
Because what’s a pickle without dill? This gives the sauce its unmistakable herby punch.
Garlic Cloves
Adds depth, heat, and savoriness.
Hot Peppers (like jalapeño, serrano, or habanero)
Choose your heat level! Jalapeños for mild heat, serranos for medium, or habaneros for fire.
Yellow Mustard Seeds or Mustard Powder (optional)
Adds tang and a hint of classic deli flavor.
Onion or Shallot
Balances the sharpness and rounds out the flavor.
Sugar or Honey (optional)
Just a touch to mellow out the acidity if needed.
Salt
Enhances all the other flavors and balances the heat.
Instructions
Prep Your Ingredients
Roughly chop peppers, garlic, and onion. Measure out your brine, vinegar, and herbs.
Blend the Base
Add all ingredients—pickle brine, vinegar, peppers, garlic, onion, fresh dill, and any optional spices or sweeteners—into a blender. Blend until smooth.
Simmer the Sauce
Pour the mixture into a saucepan and bring to a simmer over medium heat. Let it bubble gently for 10–15 minutes to help meld the flavors and mellow the raw garlic/onion bite.
Cool and Strain (Optional)
Let the sauce cool slightly. If you want a smooth, pourable texture, strain it through a fine mesh sieve. If you like it thick and pulpy, skip this step.
Bottle It Up
Transfer to a clean jar or bottle. Store in the fridge—it’ll keep for several weeks!
Nutrition Facts
Servings: ~1.5 cups
Calories per tablespoon: ~5–10 (depending on ingredients)
Preparation Time
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
How to Serve Dill Pickle Hot Sauce
On Sandwiches and Burgers: It’s like adding pickles and hot sauce in one perfect squirt.
With Fried Foods: Drizzle it on chicken tenders, fries, or onion rings for a spicy, briny upgrade.
In Bloody Marys: Add a few dashes to your next brunch cocktail—game changer.
On Eggs: Scrambled, fried, or deviled—this sauce wakes up any breakfast plate.
With Tacos or Fish: Especially good with crispy or grilled fish tacos for a tangy punch.
As a Dip Add-In: Mix it into ranch or mayo for a killer dipping sauce.
Additional Tips
Wear gloves when handling hot peppers to avoid spice burns.
Use fermented pickle brine for extra complexity, or fresh for a cleaner flavor.
If your sauce is too thick, thin it with a bit of water or more vinegar.
Taste as you go—adjust heat, salt, and sweetness to your liking.
Store in a sterilized glass bottle for the longest shelf life and best flavor.
FAQ Section
Q1: How spicy is this sauce?
A1: It depends on the peppers you use. Jalapeños = mild, serranos = medium, habaneros = hot. You can also remove the seeds to reduce heat.
Q2: Can I use store-bought pickle juice?
A2: Absolutely. Just make sure it’s from a brined (not sweet) pickle for the best flavor.
Q3: How long does it last?
A3: Stored in the fridge, it lasts 3–4 weeks. Shake before using!
Q4: Can I can or preserve this sauce?
A4: It’s best kept refrigerated unless properly water-bath canned with tested ratios. Always follow safe canning practices.
Q5: What’s the best pepper to use?
A5: Jalapeños for mild, serranos for medium, habaneros for high heat. You can mix them too.
Q6: Is this gluten-free?
A6: Yes—just make sure all ingredients, especially the pickles, are labeled gluten-free.
Q7: Can I freeze it?
A7: Yes! Freeze in small containers or ice cube trays for easy use later.
Q8: Can I make it sweeter or more savory?
A8: Totally. Add more sugar or honey for sweetness, or more garlic/onion/mustard for savory kick.
Q9: What kind of vinegar is best?
A9: White vinegar keeps the flavor sharp; apple cider vinegar adds a mellow, fruity note.
Q10: Why does it separate in the fridge?
A10: Natural ingredients settle. Just give it a good shake before using—it’s perfectly fine.
Conclusion
If you’re a pickle person and a hot sauce lover, this Dill Pickle Hot Sauce is basically your dream condiment. It’s bold, briny, spicy, and totally unique—yet somehow feels like it belongs on everything. Make a batch, keep it in your fridge, and prepare to start putting it on everything. You’ve been warned: it’s wildly addictive.
Print
Dill Pickle Hot Sauce
- Total Time: 20 minutes
- Yield: About 1 1/4 cups 1x
- Diet: Gluten Free
Description
Dill Pickle Hot Sauce is a bold, tangy, and spicy condiment that combines the briny punch of pickles with the heat of chili peppers. Perfect for pickle lovers, this sauce adds a flavorful kick to burgers, fries, sandwiches, eggs, and more. It’s easy to make and can be stored in the fridge for weeks.
Ingredients
- 1 cup chopped dill pickles (with some pickle juice)
- 3–4 fresh jalapeños or serrano peppers, chopped (seeds in for more heat)
- 1/4 cup white vinegar or pickle brine
- 1 tablespoon chopped fresh dill (or 1 teaspoon dried dill)
- 1 clove garlic, minced
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt (adjust to taste)
- 1/2 teaspoon sugar or honey (optional, to balance acidity)
- 2 tablespoons olive oil or neutral oil
Instructions
- In a small saucepan, heat the oil over medium heat. Add garlic and chopped peppers and sauté for 2–3 minutes until slightly softened and fragrant.
- Add the chopped pickles, vinegar or brine, dill, onion powder, salt, and sugar (if using). Bring to a simmer and cook for 5–7 minutes to meld the flavors.
- Remove from heat and allow the mixture to cool slightly.
- Transfer to a blender or food processor and blend until smooth. Add more pickle juice or water for a thinner consistency, if desired.
- Taste and adjust seasoning. If you want it spicier, blend in another raw chili or add a pinch of cayenne.
- Pour into a clean glass jar or hot sauce bottle. Store in the refrigerator for up to 3 weeks.
Notes
- For extra fermented flavor, use fermented pickles and raw garlic (no cooking).
- Customize the heat level by using milder peppers (like banana or poblano) or hotter ones (like habanero).
- Blend with a splash of mustard or horseradish for a pickle-mustard twist.
- This sauce thickens slightly in the fridge. Shake before use.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Condiment, Sauce
- Method: Simmering, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 10
- Sugar: 0.5g
- Sodium: 120mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg