I love experimenting in the kitchen and this creation is one of my favorites. Mixing tender dill pickle slices, fiery jalapenos, crisp pickle juice and zesty garlic with a splash of white vinegar creates an unforgettable tangy kick. The homemade pickle flavors add a unique twist that brightens any meal.
I recently experimented with something wild in the kitchen and ended up with this Dill Pickle Hot Sauce that totally blew my mind. I threw in 2 cups of roughly chopped dill pickle slices and mixed it with 1 cup of dill pickle juice to create a tangy base.
Then I added 3 chopped fresh jalapeno peppers (I left the seeds in a bit cause I like extra heat) along with 2 minced garlic cloves for that punch of flavor. A splash of 1/4 cup white vinegar and just a teaspoon of salt brought everything together perfectly while half a teaspoon of sugar balanced out the heat wonderfully.
Sometimes I even add a bit of water to thin it out if needed. This creation has hints of homemade pickle flavors and that zesty feel you get from hot pepper canning recipes and pickled food adventures that you just cant find in any regular sauce.
Enjoy the tang and spice in every drop.
Why I Like this Recipe
I love this recipe because:
1. I like how the tangy and spicy flavors mix together so perfectly—it gives my food a kick that is totally awesome.
2. I appreciate that I can change it up a bit, like removing the jalapeno seeds if I dont want it too hot or adding a pinch more salt if needed.
3. I dig that it only takes a few minutes to prepare, so I feel like a kitchen wizard even when I dont have much time.
4. I enjoy how the simple ingredients come together into a unique taste that makes even plain meals exciting.
I really enjoy making this dill pickle hot sauce because its tart, spicy and tangy all at once. Its a cool twist on a regular hot sauce that brings out a burst of flavor in every bite even if it isnt a perfect recipe, its flaws just make it even more fun to tweak and perfect for my taste.
Ingredients
This Dill Pickle Hot Sauce recipe is a fun mix of tangy flavors and surprising health perks.
The ingredients not only pack a punch in taste but also offer some nutritional benefits.
Check out what each key element brings to the table:
- Dill pickle slices offer a crunchy texture, tangy flavor, and fiber for good digestion.
- Pickle juice delivers bold brininess, adds electrolytes, and keeps the sauce low-calorie.
- Jalapeno peppers pack fiery heat, vitamin C, and antioxidants in every bite.
- Garlic boosts rich aroma, flavor depth, and is famous for its immune benefits.
- White vinegar gives a sharp tang, balances sweetness, and acts as a natural preservative.
- Salt and sugar enhance the sauce flavor, balancing sour and tart notes perfectly.
Ingredient Quantities
- 2 cups dill pickle slices, roughly chopped
- 1 cup dill pickle juice
- 3 fresh jalapeno peppers, chopped (remove seeds if you dont want it too spicy)
- 2 garlic cloves, minced
- 1/4 cup white vinegar
- 1 teaspoon salt
- 1/2 teaspoon sugar
- Optional: 1/4 cup water if you want a thinner consistency
How to Make this
1. First, roughly chop your dill pickle slices and set them aside along with the chopped jalapeno peppers, remember to remove the seeds if you dont want it too spicy
2. In a blender, add the chopped pickles, jalapeno peppers, garlic, dill pickle juice, white vinegar, salt, and sugar
3. If you want your sauce a bit thinner, throw in the optional water at this stage
4. Blend the mixture until smooth but leave a slight texture if you prefer it that way
5. Pour the blended sauce into a saucepan and heat on medium, stirring occasionally
6. Let it simmer for about 5 minutes so the flavors can mix, dont let it boil too hard
7. Taste the sauce and add a pinch more salt or sugar if needed
8. Remove the saucepan from heat and allow the hot sauce to cool down completely
9. Once cooled, transfer it into a clean glass bottle or jar
10. Store your Dill Pickle Hot Sauce in the fridge and use it within a week for the best flavor Enjoy!
Equipment Needed
1. Cutting board
2. Kitchen knife
3. Blender
4. Measuring cups and spoons
5. Saucepan
6. Stirring spoon or spatula
7. Clean glass bottle or jar for storage
FAQ
Dill Pickle Hot Sauce Recipe Substitutions and Variations
- If you can’t get dill pickle slices, try using some regular cucumber slices tossed in a mix of water, vinegar, and dill seasoning
- Don’t have enough dill pickle juice? Mix equal parts white vinegar and a bit of brine from any pickled vegetables you have
- If you dont have fresh jalapeno peppers, you can use serrano peppers or even a few canned green chilies for that kick
- Out of fresh garlic? A pinch of garlic powder works in a pinch although it won’t have the same punch
- If white vinegar is scarce, apple cider vinegar is a great alternative that gives a slightly sweeter tang
Pro Tips
1. Try adding a pinch of smoked paprika or a dash of cumin when simmering for a slightly smoky twist its subtle, but it really brings out a deeper flavor in the sauce.
2. If you’re not sure about the texture, blend it just till it looks a bit chunky, because sometimes too smooth can mask the fresh taste of the pickles and peppers.
3. Let the sauce chill in the fridge overnight if you can, so all the flavors have time to fully mix together even though it’s already pretty tasty right after cooking.
4. Be careful with the heat level; if you like it milder, don’t hesitate to remove the seeds from the jalapenos before chopping, that small step makes a big difference in the final kick.
Dill Pickle Hot Sauce Recipe
I love experimenting in the kitchen and this creation is one of my favorites. Mixing tender dill pickle slices, fiery jalapenos, crisp pickle juice and zesty garlic with a splash of white vinegar creates an unforgettable tangy kick. The homemade pickle flavors add a unique twist that brightens any meal.
8
servings
15
kcal
Equipment: 1. Cutting board
2. Kitchen knife
3. Blender
4. Measuring cups and spoons
5. Saucepan
6. Stirring spoon or spatula
7. Clean glass bottle or jar for storage
Ingredients
-
2 cups dill pickle slices, roughly chopped
-
1 cup dill pickle juice
-
3 fresh jalapeno peppers, chopped (remove seeds if you dont want it too spicy)
-
2 garlic cloves, minced
-
1/4 cup white vinegar
-
1 teaspoon salt
-
1/2 teaspoon sugar
-
Optional: 1/4 cup water if you want a thinner consistency
Directions
- First, roughly chop your dill pickle slices and set them aside along with the chopped jalapeno peppers, remember to remove the seeds if you dont want it too spicy
- In a blender, add the chopped pickles, jalapeno peppers, garlic, dill pickle juice, white vinegar, salt, and sugar
- If you want your sauce a bit thinner, throw in the optional water at this stage
- Blend the mixture until smooth but leave a slight texture if you prefer it that way
- Pour the blended sauce into a saucepan and heat on medium, stirring occasionally
- Let it simmer for about 5 minutes so the flavors can mix, dont let it boil too hard
- Taste the sauce and add a pinch more salt or sugar if needed
- Remove the saucepan from heat and allow the hot sauce to cool down completely
- Once cooled, transfer it into a clean glass bottle or jar
- Store your Dill Pickle Hot Sauce in the fridge and use it within a week for the best flavor Enjoy!
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 51g
- Total number of serves: 8
- Calories: 15kcal
- Fat: 0g
- Saturated Fat: 0g
- Trans Fat: 0g
- Polyunsaturated: 0g
- Monounsaturated: 0g
- Cholesterol: 0mg
- Sodium: 300mg
- Potassium: 50mg
- Carbohydrates: 2g
- Fiber: 0.5g
- Sugar: 1g
- Protein: 0.5g
- Vitamin A: 50IU
- Vitamin C: 5mg
- Calcium: 10mg
- Iron: 0.1mg
