Dill Pickle Hot Sauce Recipe That’s Tangy, Spicy

Wondering how to make a Dill Pickle Hot Sauce Recipe that’s tangy, spicy, and totally unforgettable? This is my twist on homemade hot sauce recipes bright with pickle brine, bold with green chilies, and built from scratch.

I grew up around jars of bubbling, gut-healthy fermented foods in my mom’s kitchen. This isn’t just a recipe. It’s a shelf-stable hot sauce recipe that captures a memory, sealed in spice.

Table of Contents

Table of Contents

This Dill Pickle Hot Sauce Recipe Is Tangy, Spicy, and Totally Gut-Friendly

• This isn’t just hot sauce.
• It’s fire, pickle, and pure home-ferment magic.
• I made it ‘cause store-bought never hit like this.

Ingredients for Dill Pickle Hot Sauce Recipe

• 1 lb green hot peppers (jalapeño + serrano)
• ½ medium yellow onion
• 6 garlic cloves
• ½ teaspoon mustard seed
• 1 teaspoon dried dill
• 2 cups water (room temp)
• 1 tablespoon sea salt
• 2 cups dill pickle brine (divided)
• 5–10 large dill pickles
• ¼ cup white vinegar
• ½ teaspoon xanthan gum (optional)

Step-by-Step Prep Dill Pickle Hot Sauce Recipe

Step 1: Chop and mix your flavor base
Coarsely chop your peppers, onions, and garlic. Toss into your jar with mustard seed and dill.

• Stuffani’s Tip: This is where the story begins. Don’t stress the size too much just chop with love. That first whiff of garlic and dill? It’s already doing the work.

Step 2: Make your fermentation brine
Dissolve sea salt in room-temp water. Pour it over your ingredients until fully submerged.

• Stuffani’s Real Talk: Brine isn’t just liquid it’s protection. It’s what lets the good microbes thrive. If in doubt, add a little more to fully cover everything.

Step 3: Weigh it down and seal it tight
Use a fermentation weight or small clean jar to press ingredients below the brine line. Close the lid snugly.

• Stuffani’s Whisper: I used to just “eyeball” this part. Don’t. If air hits your veg, it’ll turn. Keep it submerged, keep it safe.

Step 4: Let it ferment (7–14 days)
Set the jar on your counter away from direct sunlight. Check daily for bubbles or pressure.

• Stuffani’s Tip: This is where it becomes gut-healthy fermented food. Don’t rush it. Watch. Smell. Let it surprise you. Some jars take off fast. Others mellow slowly. Both are magic.

Step 5: Blend it into sauce
Once the fermentation smells sharp and tangy, strain out the solids and add to a blender. Add dill pickles, 1 cup reserved brine, vinegar, and optional xanthan gum. Blend until smooth.

Step 6: Taste, tweak, and maybe strain
Want it thinner or smoother? Add a bit more vinegar or strain through mesh. Bottle in clean jars.

• Stuffani’s Tip: Thinking of canning hot sauce for resale? This is your starting point. Just check pH levels (below 4.2) for shelf-stable hot sauce. Add your own label and story people will eat it up.

Need inspiration on what to pour it over? Try it on Crispy Parmesan Garlic Chicken Burritos or swirl into Easy Creamy Poblano Chicken Rellenos Soup for a kick of heat and tang.

Ways to Make It Yours and Still Brined with Boldness

• Some days, I measure every clove like it matters.
• Other days, I’m scooping pickle brine with my coffee mug and calling it genius.
• That’s what I love about this one it forgives, flexes, and still hits.

Quick swaps with whatever’s in your kitchen

Dill Pickle Hot Sauce Recipe Tips:

• No serrano? Jalapeños carry it fine maybe toss in a single Thai chili for fire.
• Out of dried dill? Use fresh it’s sharper and sings louder.
• No white vinegar? Apple cider vinegar brings its own mellow zing.

Stuffani’s whisper:
This isn’t a recipe. It’s a doorway. Open the fridge, trust your gut, and pour from your instinct.

Simple ways to make it your own

Dill Pickle Hot Sauce Recipe Custom Ideas:

• Want it creamy? Blend with avocado or a scoop of sour cream it’s weird-good.
• Need a gift? Bottle it in 5 oz woozy jars with handwritten labels your own line of love.
• Craving heat? Toss in more fermented chili or blend with roasted garlic.
• Going big? Triple the batch and freeze half. Yes, fermented sauces freeze beautifully.

It even works drizzled over Bacon Cheeseburger Queso Dip or layered into Dill Pickle Bread for bite after bite of “what is that??” joy.

Stuffani’s note:
People keep asking me about hot sauce packaging ideas. I tell them start with a clean jar, a label from your printer, and a story.

Serving and Storing Dill Pickle Hot Sauce Recipe

• This sauce doesn’t just sit pretty on a shelf.
• It belongs on your plate.
• On everything from hot wings to Tuesday night leftovers.
• It’s gut-healthy fermented food that knows how to party.

How to serve best Dill Pickle Hot Sauce Recipe

Best Dill Pickle Hot Sauce Recipe Serving Ideas:

• Drizzle over fried chicken, grilled cheese, or loaded nachos it’s got range
• Use it as a dip base with sour cream or Greek yogurt for a spicy dill twist
• Spoon it on burgers it’s the ultimate DIY hot sauce for burgers with tang
• Splash a little into Creamy Poblano Chicken Rellenos Soup for bold heat and herbal punch

Stuffani’s Note:
I’ve stirred this into ranch, swirled it through hummus, and once… added it to egg salad. (No regrets.)

How to store right Dill Pickle Hot Sauce Recipe

Best Storage Tips for Dill Pickle Hot Sauce Recipe:

• Let it cool after blending before bottling helps lock in flavor and prevent pressure
• Use glass jars or woozy bottles with tight lids label it if you’re gifting or selling
• Refrigerate for everyday use it keeps 3–4 months when sealed well
• Use it alongside Cucumber Ranch Crack Salad or drizzle over Tater Tot Casserole for bite-after-bite bliss.

Stuffani’s whisper:
I bottled a few for friends with kraft paper, string, and a tag that read “Warning: Addictive.”
They keep asking for refills.

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FAQs About Dill Pickle Hot Sauce Recipe

Conclusion Dill Pickle Hot Sauce Recipe

This Dill Pickle Hot Sauce Recipe started with my craving for bold, gut-healthy fermented foods. Now it’s my go-to for wings, tacos, everything. Homemade heat, sharp with brine and proof that the best hot sauces don’t come from stores.

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