This Dill Pickle Hot Sauce is a bold, tangy, and fiery condiment that combines the classic flavor of dill pickles with the satisfying heat of chili peppers. It's the ultimate blend of sour, spicy, and herby all packed into a versatile sauce that’s perfect for elevating burgers, sandwiches, tacos, or even a simple plate of fries.
Why You’ll Love This Recipe
I love how this hot sauce brings together the sharp zest of pickles with a good punch of spice. It's not your average hot sauce—it's a layered flavor experience. I get the familiar crunch of pickled cucumber and fresh dill in a silky, spicy pourable form. It's a great way to use up excess garden cucumbers and herbs, and it's so much better than anything store-bought. Plus, it’s surprisingly easy to make and perfect for canning or gifting.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Pickling cucumbers
- Fresh dill
- White vinegar
- Garlic cloves
- Yellow mustard seeds
- Crushed red pepper flakes
- Jalapeños or hot green chilies
- Water
- Salt
- Sugar
Directions
- I start by slicing the cucumbers and jalapeños, then add them to a saucepan with water, vinegar, garlic, and seasonings.
- I bring the mixture to a simmer and let it cook until the cucumbers soften slightly and the flavors start to blend—about 10 minutes.
- After cooling the mixture for a bit, I transfer it to a blender and blend until smooth. If I want a thinner sauce, I add a bit of extra water or vinegar.
- Once it reaches the perfect consistency, I strain the sauce through a fine sieve if needed, then bottle it into sterilized jars.
- I either store it in the refrigerator or process it in a hot water bath for longer shelf life.
Servings and timing
This recipe yields approximately 3 to 4 cups of hot sauce.
Prep Time: 15 minutes
Cook Time: 10 minutes
Cooling & Blending Time: 15 minutes
Total Time: About 40 minutes
Variations
I sometimes use different types of chilies like serranos or habaneros for a unique heat profile. For a smoky twist, I add a touch of smoked paprika or use roasted peppers. I’ve also made a sweeter version by increasing the sugar slightly, which balances out the heat beautifully. For a creamier texture, I blend in a few avocado slices or cooked onion.
Storage/Reheating
I store the sauce in an airtight jar in the refrigerator where it keeps well for up to 3 weeks. If I want it to last longer, I can it using the water bath method—this keeps it shelf-stable for several months. When reheating for any purpose (though I usually use it cold), I warm it gently on the stove—never boiling it, as that can dull the flavor.
FAQs
What can I use Dill Pickle Hot Sauce on?
I like using it on burgers, hot dogs, tacos, eggs, or even as a dip for fries or pretzels. It adds a tangy zing wherever I want a bit of kick.
Is this hot sauce very spicy?
That depends on the peppers I use. Jalapeños give it a milder heat, while serranos or habaneros take it up a notch. I always taste and adjust the quantity based on how spicy I want it.
Can I make it without sugar?
Yes, I’ve skipped the sugar for a more vinegar-forward, tangy sauce. It’s still delicious but just a bit sharper in flavor.
How long does it last after opening?
When I refrigerate it properly, it stays good for about 3 weeks. The vinegar helps preserve it, but I always check for any signs of spoilage.
Can I freeze this hot sauce?
Yes, I can freeze it in small batches. I just make sure to leave space in the container for expansion and thaw it in the fridge before using.
Conclusion
This Dill Pickle Hot Sauce is one of those condiments I always keep on hand. It's bold, briny, and has the perfect level of heat to liven up almost any dish. Whether I'm gifting it to friends or using it as my secret ingredient in sandwiches, it never disappoints. I love how easy it is to tweak and how unique it tastes every time. Give it a try—I promise, it’ll become a staple in your kitchen too.
Dill Pickle Hot Sauce
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 3 to 4 cups
- Category: Condiment
- Method: Simmering & Blending
- Cuisine: American
- Diet: Vegan
Description
A bold, tangy, and spicy condiment that combines the zesty flavor of dill pickles with the heat of chili peppers, perfect for adding a unique twist to burgers, tacos, and more.
Ingredients
- 2 cups pickling cucumbers, sliced
- ¼ cup fresh dill, chopped
- 1 cup white vinegar
- 3 garlic cloves, smashed
- 1 tablespoon yellow mustard seeds
- 1 teaspoon crushed red pepper flakes
- 2 jalapeños or hot green chilies, sliced
- ½ cup water
- 1 tablespoon salt
- 1 tablespoon sugar
Instructions
- Slice the cucumbers and jalapeños. Add them to a saucepan with water, vinegar, garlic, mustard seeds, red pepper flakes, salt, and sugar.
- Bring the mixture to a simmer and cook for about 10 minutes, until cucumbers soften slightly and flavors blend.
- Allow the mixture to cool for 10-15 minutes, then transfer to a blender and blend until smooth.
- Adjust the consistency by adding extra water or vinegar if needed.
- Strain the sauce through a fine sieve for a smoother texture, then bottle into sterilized jars.
- Store in the refrigerator or process in a hot water bath for longer shelf life.
Notes
- Adjust chili type for desired heat level—use habaneros for more spice.
- Add smoked paprika or roasted peppers for a smoky version.
- Blend in avocado or cooked onion for a creamier texture.
- Can be canned using water bath method for extended shelf life.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 5
- Sugar: 0.5g
- Sodium: 100mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Leave a Reply