Why You’ll Love This Recipe
- Unique Flavor Profile: The blend of dill pickles and spicy peppers creates a tangy, spicy, and slightly sour taste that’s truly distinctive.
- Versatility: This sauce enhances the flavor of eggs, tacos, grilled meats, and even cocktails like Bloody Marys.
- Health Benefits: The fermentation process introduces probiotics, which are beneficial for digestive health.
- Customizable Heat: You can adjust the types and amounts of peppers to suit your spice preference.
- Long Shelf Life: When stored properly, this hot sauce can last up to a year in the refrigerator.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Green hot peppers (a mix of jalapeño and serrano)
- Yellow onion
- Garlic cloves
- Mustard seed
- Dried dill
- Water
- Sea salt
- Dill pickle brine
- Dill pickles
- White vinegar
- Xanthan gum (optional, for texture)
Directions
- Prepare the Fermentation Vessel: Clean your fermentation vessel thoroughly and let it air dry completely.
- Prepare the Vegetables: Dice the peppers and onion; slice the garlic. Place them in the fermentation vessel with mustard seed and dried dill.
- Make the Brine: Dissolve sea salt in room-temperature water and pour over the vegetables until fully submerged.
- Start Fermentation: Weigh down the vegetables to keep them submerged, seal the vessel tightly, and ferment at room temperature (68-75°F) for 7-14 days.
- Blend the Sauce: After fermentation, strain the vegetables (reserving the brine) and blend them with dill pickles, reserved brine, white vinegar, and pickle juice until smooth. Add xanthan gum if a thicker consistency is desired.
- Taste and Adjust: Modify the flavor by adding more brine, vinegar, or pickles as needed. Optionally, strain the sauce for a smoother texture.
- Store: Transfer the sauce to clean jars or bottles, seal tightly, and refrigerate for up to 12 months.
Servings and Timing
- Yield: Approximately varies based on the recipe.
- Fermentation Time: 7-14 days
- Preparation Time: About 30 minutes
Variations
- Heat Level: Adjust the ratio of jalapeño to serrano peppers to control the spiciness.
- Herbs and Spices: Experiment with adding other herbs like fresh dill or spices such as coriander seeds for different flavor profiles.
- Sweetness: Incorporate a small amount of honey or sugar during blending for a hint of sweetness.
Storage/Reheating
- Storage: Keep the hot sauce in sealed jars or bottles in the refrigerator for up to 12 months.
- Reheating: This sauce is typically used cold or at room temperature and does not require reheating.
FAQs
What is Dill Pickle Hot Sauce?
Dill Pickle Hot Sauce is a fermented condiment that combines the tangy flavor of dill pickles with the heat of peppers, resulting in a unique and flavorful sauce.
How spicy is this hot sauce?
The spiciness can be adjusted by altering the types and amounts of peppers used. Jalapeño peppers offer a milder heat, while serrano peppers provide more intensity.
How long does the fermentation process take?
The fermentation process typically takes between 7 to 14 days, depending on the desired depth of flavor.
Can I skip the fermentation step?
Fermentation is essential for developing the complex flavors characteristic of this hot sauce. Skipping this step will result in a different taste profile.
How should I store the hot sauce?
Store the hot sauce in clean, sealed jars or bottles in the refrigerator, where it can last for up to 12 months.
What dishes pair well with Dill Pickle Hot Sauce?
This versatile sauce complements eggs, tacos, grilled meats, sandwiches, and can even be used to add a spicy kick to cocktails like Bloody Marys.
Is this hot sauce healthy?
Yes, the fermentation process introduces probiotics, which are beneficial for gut health. Additionally, the sauce is low in calories and free from artificial additives.
Can I make a milder version of this sauce?
To create a milder sauce, use more jalapeño peppers and fewer serrano peppers, or remove the seeds and membranes from the peppers before fermentation.
What is the purpose of xanthan gum in the recipe?
Xanthan gum is used as a thickening agent to achieve a smoother, more cohesive texture in the sauce. It is optional and can be omitted if preferred.
Can I use different types of vinegar?
White vinegar is recommended for its neutral flavor, but you can experiment with apple cider vinegar or rice vinegar for a different taste profile.
Conclusion
Dill Pickle Hot Sauce offers a delightful fusion of tangy and spicy flavors, making it a standout addition to any condiment collection. Its
Dill Pickle Hot Sauce
Dill Pickle Hot Sauce is a tangy, spicy condiment combining the bold flavor of dill pickles with the heat of jalapeño and serrano peppers. Fermented to perfection, this unique sauce is packed with probiotics, offering a delicious and healthful kick to eggs, tacos, grilled meats, and even Bloody Marys.
- Prep Time: 30 minutes
- Cook Time: 7–14 days
- Total Time: 7–14 days + 30 minutes
- Yield: 1–1.5 cups
- Category: Condiments
- Method: Fermentation
- Cuisine: American
- Diet: Vegan
Ingredients
- 6–8 green hot peppers (jalapeño and serrano)
- 1 yellow onion, diced
- 4 garlic cloves, sliced
- 1 tbsp mustard seed
- 2 tsp dried dill
- 2 cups water
- 1 tbsp sea salt
- ½ cup dill pickle brine
- 2–3 dill pickles
- ¼ cup white vinegar
- ¼ tsp xanthan gum (optional, for texture)
Instructions
- Prepare the Fermentation Vessel:
Clean the fermentation vessel thoroughly and allow it to air dry completely. - Prep Vegetables:
Dice peppers and onion; slice garlic. Add them to the fermentation vessel with mustard seed and dried dill. - Make the Brine:
Dissolve sea salt in room-temperature water. Pour the brine over vegetables until they are fully submerged. - Start Fermentation:
Weigh down vegetables to keep them submerged, seal the vessel tightly, and ferment at room temperature (68–75°F) for 7–14 days. - Blend the Sauce:
After fermentation, strain vegetables (reserve the brine). Blend the vegetables with dill pickles, pickle brine, white vinegar, and xanthan gum (if desired) until smooth. - Adjust the Flavor:
Modify the taste by adding more brine, vinegar, or pickles. Strain the sauce for a smoother texture, if preferred. - Store:
Pour into clean jars or bottles, seal tightly, and refrigerate for up to 12 months.
Notes
- Adjust the heat by changing the jalapeño-to-serrano ratio or removing pepper seeds.
- Experiment with additional herbs or spices like fresh dill or coriander for new flavors.
- For a sweeter twist, add honey or sugar during blending.
- Fermentation is essential for probiotic benefits and the sauce’s complex flavor.
