Dill Pickle Hot Sauce: A Zesty Twist on a Classic Favorite

Dill pickle lovers, this one’s for you! I recently stumbled upon this incredibly flavorful Dill Pickle Hot Sauce recipe, and it’s quickly become a family favorite. The combination of spicy green peppers, tangy pickle brine, and aromatic dill brings an unexpected burst of flavor that is perfect for spicing up everything from sandwiches to grilled meats. My family was a bit hesitant at first, thinking that pickles and hot sauce together might be too much. But after tasting it, they couldn’t get enough! It’s the perfect balance of heat and tang that adds an irresistible kick to almost any dish. Whether you’re a fan of fiery hot sauces or dill pickle enthusiasts, this recipe will certainly satisfy your cravings.

Ingredients

• 1 lb green hot peppers (jalapeno and serrano for balanced heat)
• ½ medium yellow onion, diced
• 6 garlic cloves, sliced
• 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 (adjust to taste)
• ¼ cup white vinegar
• ½ teaspoon xanthan gum (optional, for texture)

Instructions

Prepare the Fermentation Vessel

Clean your fermentation vessel thoroughly with soap and hot water. Allow it to air dry completely to avoid contamination.

Prepare the Vegetables

Dice the hot peppers and onion. Slice the garlic cloves. Add these, along with the mustard seed and dried dill, to the fermentation vessel.

Make the Brine

In a separate container, dissolve the sea salt into the water. Pour this brine over the vegetables in the vessel, ensuring that the vegetables are fully submerged. If needed, add more brine to cover them completely.

Start the Fermentation

Place a fermentation weight on top of the vegetables to keep them submerged. Seal the vessel and place it in a cool, dark place at room temperature (68-75°F) to ferment for 7 to 14 days. Check the jar daily to monitor the fermentation process.

Blend the Sauce

Once the fermentation is complete, strain the vegetables, reserving the brine for later. Transfer the vegetables to a blender and add the dill pickles, pickle brine, white vinegar, and xanthan gum (if using). Blend until smooth.

Taste and Adjust

Taste the sauce and adjust the salt, vinegar, or pickle content based on your flavor preferences. If you prefer a smoother texture, you can strain the sauce again to remove any excess pulp.

Store

Transfer the finished hot sauce to sterilized jars or bottles and refrigerate. The sauce can be stored for up to 12 months in the fridge.

Nutrition Facts (Servings and Calories Per Serving)

• Serving Size: 1 tablespoon
• Calories: 5-10 calories per serving (depending on pickle brine and other variations)
• Fat: 0g
• Carbohydrates: 1g
• Protein: 0g
• Sodium: 150-250mg per serving (depends on the salt content in pickle brine)
• Fiber: 0g

Preparation Time

• Active Prep Time: 15 minutes
• Fermentation Time: 7-14 days
• Total Time: Approximately 7-14 days (including fermentation)

How to Serve

• Drizzle over sandwiches for a tangy, spicy kick.
• Mix into sauces or dressings for extra flavor.
• Top grilled meats or roasted vegetables with a few dashes.
• Add to scrambled eggs or breakfast burritos for a spicy, tangy addition.
• Serve as a dipping sauce for fries, chips, or pretzels.

Additional Tips

1. Customize the heat level: Adjust the type of peppers used to make the sauce spicier or milder.
2. Fermentation flavor: The longer the fermentation, the stronger the flavor. Taste daily to find your preferred level of tang.
3. Use fresh ingredients: Fresh dill, garlic, and peppers will contribute the best flavor to the sauce.
4. Don’t skip the xanthan gum: If you like a thicker sauce, xanthan gum will help achieve the desired texture.
5. Sanitize your containers: Always sterilize your jars or bottles to ensure that your sauce stays fresh for longer.

Recipe Variations

1. Sweet Dill Pickle Hot Sauce: Add a small amount of sugar to the brine for a sweet and tangy twist.
2. Spicy Dill Pickle Mustard Sauce: Incorporate a tablespoon of mustard into the sauce to create a mustard-hot sauce hybrid.
3. Garlic Dill Pickle Sauce: Add extra garlic cloves to enhance the savory depth of flavor.
4. Smoky Dill Pickle Hot Sauce: Use smoked peppers or add a pinch of smoked paprika to the sauce for a smoky undertone.
5. Herb-Infused Dill Pickle Sauce: Experiment with other herbs like thyme or oregano for a more complex flavor profile.

Serving Suggestions

• Hot Dogs: Drizzle over hot dogs for a zesty kick.
• Tacos: Top tacos or nachos with this hot sauce for a unique, spicy flair.
• Fried Chicken: Serve as a dipping sauce for fried chicken or tenders.
• Mac and Cheese: Stir a spoonful into mac and cheese for a spicy twist.
• Burgers: Use as a topping for burgers in place of traditional condiments.

Freezing and Storage

• Storage: Store your Dill Pickle Hot Sauce in sterilized jars or bottles in the refrigerator. It will stay fresh for up to 12 months.
• Freezing: It is not recommended to freeze this sauce as the texture may change after thawing. It’s best enjoyed fresh after fermentation.

FAQ Section

1. Can I use other types of peppers? Yes, feel free to experiment with different types of peppers. Habaneros or Fresno peppers will add more heat, while bell peppers will create a milder sauce.
2. How long does the fermentation process take? The fermentation time can range from 7 to 14 days, depending on the temperature and your desired flavor.
3. Can I make this sauce without fermenting it? While fermentation adds a unique depth of flavor, you can skip this step and blend the ingredients together, though the taste may be slightly different.
4. Can I adjust the tanginess? Yes, the tanginess comes from the pickle brine and vinegar. You can adjust the amount of pickle brine or vinegar to suit your taste.
5. Can I use a different kind of vinegar? White vinegar is recommended, but you can also experiment with apple cider vinegar for a slightly different flavor.
6. How spicy is this sauce? The heat level will vary depending on the peppers you choose. Jalapenos and serranos provide a moderate heat.
7. How can I thicken my sauce? Use xanthan gum to thicken the sauce to your desired consistency. If you prefer a thinner sauce, skip this step.
8. Can I use sweet pickle brine instead of dill pickle brine? Yes, but the flavor will be sweeter. Dill brine is recommended for the most authentic flavor.
9. Is this sauce vegan? Yes, this sauce is vegan-friendly as it contains no animal products.
10. Can I use this sauce for canning? While the sauce can be refrigerated for long-term storage, it’s not recommended for long-term canning due to the fermentation process.

Conclusion

This Dill Pickle Hot Sauce is a fun and flavorful twist on your typical hot sauce. Whether you’re a dill pickle aficionado or a spice enthusiast, this sauce provides the perfect balance of heat and tang that can elevate any dish. The fermentation process enhances the depth of flavor, and the addition of dill pickles makes it a standout in your condiment collection. With simple ingredients, a little patience, and some creativity, you can easily make this sauce at home and enjoy its zesty goodness for months to come.

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