Name: Dill Pickle Hot Sauce Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1 cup chopped dill pickles (with some brine); ½ cup white vinegar; 2–3 jalapeño peppers (seeded for less heat); 1 clove garlic; 1 tbsp chopped fresh dill (or 1 tsp dried dill); ½ tsp mustard seeds; ½ tsp onion powder; ¼ tsp salt; optional: 1 tbsp sugar for balance

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If you love the bright, briny tang of pickles and crave a little fiery kick on everything from sandwiches to eggs, this Dill Pickle Hot Sauce Recipe is going to light up your world! This quick and easy homemade condiment captures everything you adore about a good dill pickle and transforms it into a pourable, peppery sauce you’ll want to drizzle on everything. Plus, it’s ready in just 20 minutes, packing big flavors with just a handful of fresh ingredients—perfect for spicing up weeknight meals or impressing your friends at brunch.

Dill Pickle Hot Sauce Recipe - Recipe Image

Ingredients You’ll Need

What makes this Dill Pickle Hot Sauce Recipe shine is the simplicity and punch of its ingredients. Each element is chosen for what it brings to the table, whether that’s tang, crunch, heat, or a pop of color—so don’t skip a thing!

Chopped Dill Pickles (1 cup, with some brine): The soul of the sauce—use your favorite, juicy spears for the best pickle flavor and that signature hint of vinegar.
White Vinegar (½ cup): Adds sharp acid and thins out the sauce for perfect pourability.
Jalapeño Peppers (2–3, seeded for less heat): Brings the gentle, grassy heat that makes this sauce irresistible; seed for a milder kick, or leave them in if you love spice.
Garlic (1 clove): Offers a subtle bite and earthy depth you don’t want to miss.
Fresh Dill (1 tbsp, or 1 tsp dried): Doubles down on the herby, pickle-forward flavor.
Mustard Seeds (½ tsp): Adds crunch, a hint of spice, and a touch of old-school deli magic.
Onion Powder (½ tsp): For that sneaky-sweet undertone and a savory backbone.
Salt (¼ tsp): Brings all those bold flavors together.
Optional Sugar (1 tbsp): Just enough for balance—try it if your pickles are extra tangy or you want to round out the heat.

How to Make Dill Pickle Hot Sauce Recipe

Step 1: Blend the Base

Start by tossing your chopped dill pickles, jalapeños, garlic, fresh dill, mustard seeds, onion powder, salt, and a spoonful of sugar (if you like a little sweet with your heat) into a high-speed blender. Don’t forget to pour in all that zesty white vinegar and a couple of tablespoons of pickle brine—this liquid helps everything whirl together into a smooth, pourable base. Blitz on high until the mixture looks mostly uniform with just a speckle or two of dill and mustard seed remaining.

Step 2: Simmer and Infuse

Scrape your blended pickle magic into a small saucepan and set it over medium heat. Bring the mixture up to a lively simmer, then let it bubble gently for 8 to 10 minutes. Give it a stir now and again to prevent sticking and help the flavors cozy up. This simmering step thickens the sauce and lets the garlic and dill mellow out, resulting in a sauce that’s punchy but never harsh.

Step 3: Blend Again for Smoothness

Once it’s off the heat, let your hot sauce hang out for a few minutes—it should cool just enough to handle. For that luscious, silky finish, give it another quick blitz in the blender. If you like a slightly chunkier sauce with bits of pickle and mustard seeds, you can skip this step. But for a restaurant-worthy finish, blending twice does wonders.

Step 4: Bottle and Refrigerate

Pour your finished Dill Pickle Hot Sauce Recipe into a clean, sterilized glass bottle or jar. Seal tightly and pop it in the fridge. As tempting as it is to dive right in, the flavors bloom even more after a day or so. Trust me—it’s worth the wait for that pickle-bright, herby zing!

How to Serve Dill Pickle Hot Sauce Recipe

Garnishes

A spoonful of minced fresh dill or a shower of extra mustard seeds on top makes each drizzle pop with crunchy, fragrant flavor. Even a few thin slices of jalapeño or a pickle spear on the rim of the bottle can make the experience more festive!

Side Dishes

This sauce is a match made in heaven for burgers, hot dogs, potato salad, or even crispy baked potatoes. It’s a genius swap wherever you’d reach for ranch or ketchup—think fried chicken, roasted veggies, or loaded nachos. Your plates will thank you!

Creative Ways to Present

Pour it into mini mason jars as quirky edible gifts, or serve it in squeeze bottles at your next backyard BBQ for a saucy conversation piece. For an Instagram-ready moment, swirl it on deviled eggs or use it to rim the glass of a spicy Bloody Mary.

Make Ahead and Storage

Storing Leftovers

Your homemade Dill Pickle Hot Sauce Recipe will stay fresh and flavorful for up to two weeks in the fridge—just make sure it’s always stored in a sealed container or bottle. Give it a good shake before each use, as natural separation is totally normal.

Freezing

While you can freeze the sauce for up to two months (pour it into ice cube trays for easy portions!), the texture may change once thawed, becoming slightly less smooth. Always use freezer-safe containers and leave a little space for expansion.

Reheating

Most of the time, you won’t need to reheat this sauce since it’s best served cold or at room temperature. But if you’d like to blend again after freezing, let it thaw completely in the fridge first, then give it a quick whirl in the blender to restore that creamy consistency.

FAQs

Can I use other peppers instead of jalapeños?

Absolutely! Try serrano peppers for extra heat or even a couple of dashes of your favorite prepared hot sauce for a simple twist. Just keep spice levels in mind and adjust to your taste.

How do I make this Dill Pickle Hot Sauce Recipe less spicy?

Seed your jalapeños before blending or reduce the number of peppers used. You can even swap in a mild green bell pepper for a full-flavored, kid-friendly version.

Is this sauce suitable for vegans and those who are gluten-free?

Yes, the Dill Pickle Hot Sauce Recipe is both vegan and gluten-free as written—perfect for all your guests, without any extra fuss.

What if my sauce is too thick or thin?

No worries! Thin it with a splash of extra pickle brine or vinegar until it’s just the way you like it. If it’s too thin, simmer for another couple of minutes to thicken it right up.

What’s the best way to sterilize the bottle or jar?

Wash your container with hot, soapy water, then pour over some just-boiled water and let it air dry. This little step helps your Dill Pickle Hot Sauce Recipe stay fresh even longer!

Final Thoughts

If you’ve ever dreamed of that perfect bite that’s both tangy and fiery, you owe it to yourself to try this Dill Pickle Hot Sauce Recipe. It’s the kind of homemade touch that makes every meal more memorable. Get out your blender and dive in—you might find yourself making an extra jar just for yourself!

Dill Pickle Hot Sauce Recipe

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4.7 from 21 reviews

Author: admin
Total Time: 20 minutes
Yield: About 1 cup 1x
Diet: Vegan, Gluten-Free

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Description

This Dill Pickle Hot Sauce Recipe combines the tangy goodness of dill pickles with the heat of jalapeños, creating a flavorful condiment perfect for adding a kick to your favorite dishes.

Ingredients

Scale

Dill Pickle Hot Sauce:

1 cup chopped dill pickles (with some brine)
½ cup white vinegar
2–3 jalapeño peppers (seeded for less heat)
1 clove garlic
1 tbsp chopped fresh dill (or 1 tsp dried dill)
½ tsp mustard seeds
½ tsp onion powder
¼ tsp salt
optional: 1 tbsp sugar for balance

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Instructions

Blend Ingredients: Add dill pickles, jalapeños, garlic, dill, mustard seeds, onion powder, salt, and sugar to a blender with vinegar and pickle brine. Blend until smooth.
Simmer: Transfer mixture to a saucepan, simmer for 8–10 minutes to thicken and meld flavors.
Cool and Store: Let hot sauce cool, blend for smoother texture if desired, then store in a sterilized jar in the fridge.