This Dill Pickle Hot Sauce is a tangy, spicy condiment that brings together the zesty flavor of dill pickles with the fiery punch of hot peppers. I love pouring this over grilled meats, sandwiches, or even mixing it into salad dressings for an unexpected kick. With fresh dill, garlic, vinegar, and spicy chilies, it’s the ultimate blend of bold flavors in one bottle.
Why You’ll Love This Recipe
I always reach for this sauce when I want something more than just heat. The dill pickle base adds a tangy, briny layer that elevates any dish it touches. It’s perfect for anyone who craves unique flavor combinations and wants a hot sauce that stands out. It’s also incredibly versatile and easy to make at home with basic ingredients.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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White vinegar
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Fresh dill
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Garlic cloves
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Dill pickles (with a bit of the brine)
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Jalapeños or other green chilies
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Yellow mustard seeds
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Sugar
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Salt
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Water
directions
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I start by adding white vinegar, dill pickles, garlic, jalapeños, mustard seeds, sugar, and salt into a saucepan.
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I bring the mixture to a simmer over medium heat and let it cook for about 10 minutes until everything softens.
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Once cooled slightly, I transfer everything into a blender, adding fresh dill and a splash of pickle brine.
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I blend until completely smooth. If it’s too thick, I add a bit of water to adjust the consistency.
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I strain the sauce through a fine mesh sieve for a smooth finish (optional, but I like a clean pour).
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I pour the sauce into sterilized bottles or jars and store it in the fridge.
Servings and timing
This recipe makes about 1.5 to 2 cups of sauce. I usually get around 12 servings (1–2 tablespoons per serving).
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Variations
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I sometimes swap jalapeños with serrano or habanero peppers for more intense heat.
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For a sweeter touch, I add a bit more sugar or even a splash of honey.
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I’ve tried using apple cider vinegar instead of white vinegar for a fruitier undertone.
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If I want it chunkier, I skip the straining step and leave the sauce a little rustic.
storage/reheating
I store the sauce in airtight glass bottles or jars in the refrigerator. It stays fresh for up to 3 months.
If the sauce thickens over time, I shake it well or stir in a tablespoon of water or brine before using.
This sauce doesn’t require reheating—it’s meant to be served cold or at room temperature.
FAQs
What kind of pickles should I use?
I prefer classic dill pickles, but garlic dill or spicy dills also work great for extra flavor.
Can I make this sauce less spicy?
Yes, I remove the seeds from the chilies or use milder peppers like banana peppers for a gentler heat.
Is this sauce good for canning?
I don’t recommend canning it since it contains fresh herbs, but it lasts well in the fridge for months.
Can I freeze the sauce?
Freezing might affect the texture, so I stick to refrigerating it and making smaller batches as needed.
What can I serve this sauce with?
I drizzle it on hot dogs, burgers, grilled chicken, fish tacos, or even mix it into coleslaw and potato salad.
Conclusion
This Dill Pickle Hot Sauce is one of my favorite ways to spice up everyday meals. It’s bold, tangy, and completely addicting. Whether I’m pouring it over grilled meats or using it as a dipping sauce, it always adds a punch of flavor that keeps me coming back for more.
