Description
This Dill Pickle Hot Sauce is a tangy, spicy condiment made by fermenting green hot peppers with classic dill pickle flavors. Combining jalapenos, serranos, garlic, and dill with a traditional fermentation process creates a complex, probiotic-rich sauce enhanced by the briny punch of dill pickle juice. Perfect as a zesty addition to sandwiches, marinades, or dips.
Ingredients
Scale
Vegetables & Spices
- 1 lb green hot peppers (jalapeno and serrano for balanced heat)
- ½ medium yellow onion, diced
- 6 garlic cloves, sliced
- ½ teaspoon mustard seed
- 1 teaspoon dried dill
Brine
- 2 cups water (room temperature)
- 1 tablespoon sea salt
- 2 cups dill pickle brine (divided)
Additional Ingredients
- 5–10 large dill pickles (adjust to taste)
- ¼ cup white vinegar
- ½ teaspoon xanthan gum (optional, for texture)
Instructions
- Prepare the Fermentation Vessel: Clean your fermentation vessel thoroughly with soap and hot water, then let it air dry completely to prevent any contamination during the fermentation process.
- Prepare the Vegetables: Dice the jalapeno and serrano peppers along with the yellow onion. Slice the garlic cloves. Add these vegetables to the fermentation vessel together with the mustard seed and dried dill, ensuring they are evenly mixed.
- Make the Brine: Dissolve 1 tablespoon of sea salt into 2 cups of room temperature water to create a salty brine. Pour this brine over the vegetables in the vessel, making sure the vegetables are fully submerged. Add additional dill pickle brine if necessary to cover everything.
- Start the Fermentation: Weigh down the vegetables with a fermentation weight or an appropriate substitute so they remain submerged under the brine. Seal the vessel and keep it at room temperature between 68-75°F. Allow the mixture to ferment for 7–14 days, checking daily to ensure vegetables stay submerged and to monitor flavor development.
- Blend the Sauce: Once fermentation is complete, strain the vegetables from the brine, reserving the liquid. Combine the fermented vegetables with the dill pickles, reserved pickle brine, white vinegar, and xanthan gum (if using) in a blender. Blend until the mixture reaches a smooth consistency.
- Taste and Adjust: Sample the sauce and adjust the seasoning by adding more salt, vinegar, or additional pickle juice according to your flavor preference. For a smoother texture, strain the sauce through a fine mesh sieve if desired.
- Store: Transfer the finished hot sauce into sterilized jars or bottles. Store in the refrigerator where it will keep well for up to 12 months, allowing flavors to continue mellowing over time.
Notes
- Make sure all equipment and vessels are well sterilized to prevent unwanted bacteria during fermentation.
- Use a fermentation weight or a clean smaller jar to keep the vegetables submerged under the brine, which is critical for successful fermentation.
- The fermentation time can be adjusted based on your desired sourness and flavor complexity—longer fermentation yields tangier sauce.
- Xanthan gum is optional and helps to improve the texture, making the sauce thicker and more stable.
- Adjust heat by varying the ratio of jalapeno to serrano peppers based on your spice tolerance.
- Pickles and pickle brine add a distinctive dill flavor and saltiness; adjust quantity for a more intense taste.
