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Dill Pickle Hot Sauce

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A tangy and spicy blend of fermented green hot peppers, dill pickles, and brine. This Dill Pickle Hot Sauce brings bold, zesty flavors and a kick of heat to your favorite dishes. Perfect for adding a unique twist to burgers, fries, and more!

Ingredients

Scale
  1. 1 lb green hot peppers (jalapeno and serrano for balanced heat)
  2. ½ medium yellow onion, diced
  3. 6 garlic cloves, sliced
  4. ½ teaspoon mustard seed
  5. 1 teaspoon dried dill
  6. 2 cups water (room temperature)
  7. 1 tablespoon sea salt
  8. 2 cups dill pickle brine (divided)
  9. 5–10 large dill pickles (adjust to taste)
  10. ¼ cup white vinegar
  11. ½ teaspoon xanthan gum (optional, for texture)

Instructions

  • Prepare the Fermentation Vessel:
    Clean your vessel thoroughly with soap and hot water. Let it air dry to prevent contamination.

  • Prepare the Vegetables:
    Dice the peppers and onion, and slice the garlic. Add these, along with mustard seed and dried dill, to the fermentation vessel.

  • Make the Brine:
    Dissolve the sea salt in room-temperature water and pour over the vegetables, ensuring they are submerged. Add more brine if needed.

  • Start the Fermentation:
    Weigh down the vegetables with a fermentation weight, seal the vessel, and ferment at room temperature (68-75°F) for 7-14 days. Check daily.

  • Blend the Sauce:
    After fermentation, strain the vegetables, reserving the brine. Blend the vegetables with dill pickles, pickle brine, vinegar, and xanthan gum (if using) until smooth.

  • Taste and Adjust:
    Adjust the salt, vinegar, or pickle content for desired flavor. For a smoother texture, you can optionally strain the sauce.

  • Store:
    Transfer the sauce to sterilized jars or bottles. Store in the refrigerator for up to 12 months.

Notes

  • You can adjust the heat level by modifying the type of peppers used. For less heat, use milder peppers.
  • For a thicker sauce, the optional xanthan gum will help with texture.
  • Make sure the vegetables stay fully submerged during fermentation to avoid mold.

Nutrition

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