INTRODUCTION
Dill pickle hot sauce is a unique blend of flavors that combines the spicy kick of hot peppers with the tangy taste of dill pickles. This sauce is perfect for adding a punch to your meals or snacks. If you love pickles and spicy food, this recipe will surely excite your taste buds. The creative flavor combination makes it a great condiment to have on hand. You can use it on various dishes, such as grilled meats, sandwiches, or even tacos.
WHY YOU WILL LOVE THIS RECIPE
This dill pickle hot sauce is not only delicious but also easy to make. You will love how it adds a zesty and spicy flair to your favorite foods. The ingredients are simple and can often be found in your kitchen. The hot sauce has a delightful crunch and a robust flavor that works well with many dishes.
Another reason to love this recipe is that it allows you to control the heat level. You can choose how spicy you want your sauce to be by adjusting the type and amount of hot peppers you use. If you are not a fan of too much heat, you can opt for milder peppers like jalapeños. This customizable aspect makes it a perfect choice for various palates.
The fermentation process brings out a complex flavor that you might not get from store-bought sauces. You will enjoy the bubbling excitement of watching your sauce come to life. Plus, the fermentation gives it a unique depth that will impress your friends and family.
HOW TO MAKE Dill Pickle Hot Sauce
Making dill pickle hot sauce is straightforward. You will need a few ingredients, some patience for the fermentation, and a bit of enthusiasm. Let’s break down the steps you need to follow to create this tasty hot sauce.
EQUIPMENT NEEDED
- Fermentation vessel: To hold the ingredients during the fermentation process.
- Knife and cutting board: For chopping your vegetables and pickles.
- Measuring cups and spoons: To measure out your ingredients accurately.
- Blender: A high-powered blender works best to achieve a smooth consistency.
- Fine mesh sieve (optional): For straining the sauce if you prefer it ultra-smooth.
- Jars or bottles: For storing your finished hot sauce.
Ingredients You’ll Need:
- 1 lb green hot peppers (mix of jalapeno and serrano)
- ½ medium yellow onion
- 6 garlic cloves
- ½ teaspoon mustard seed
- 1 teaspoon dried dill
- 2 cups water, room temperature
- 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 INSTRUCTIONS :
- Wash a fermentation vessel with soap and hot running water. Set it aside to dry.
- Coarsely dice the peppers and onion, and slice the garlic cloves. Add all the ingredients to the fermentation vessel, along with the dried dill and mustard seed.
- Combine room-temperature water with sea salt. Stir until completely dissolved. Pour the salt brine into the fermentation vessel until the contents are just covered. If needed, make additional brine using the same ratio.
- Weigh down the ingredients before securing the lid tightly. Set aside to ferment at room temperature (68-75°F). Keep somewhere visible to monitor daily, away from direct sunlight. Burp the jar daily unless using an airlock lid or pickle pipe.
- Allow the sauce to ferment for 7-14 days. You’ll notice bubbling, cloudy brine, and possible color changes in the vegetables as fermentation progresses.
- Once satisfied with fermentation, strain the contents and reserve the brine. Blend the fermented vegetables with dill pickles, some reserved brine, white vinegar, and dill pickle juice in a high-powered blender until smooth. If using xanthan gum, add it now and blend until combined.
- Adjust flavor by adding more brine (for saltiness), vinegar (for acidity), pickles (for dill flavor or to reduce heat), or water (to thin). Optionally, strain through a fine mesh sieve for an ultra-smooth sauce.
- Transfer the finished hot sauce to small jars or bottles and store in the refrigerator for up to 12 months.
HOW TO SERVE Dill Pickle Hot Sauce
Dill pickle hot sauce is a versatile condiment. You can use it in many different ways. Here are a few ideas for serving this delicious sauce:
- Drizzle it over tacos or burritos for an extra burst of flavor.
- Use it as a zesty dip for fried foods like chicken tenders, onion rings, or vegetables.
- Add it to your favorite sandwich or burger for a spicy kick.
- Splash it on grilled meats, such as chicken or pork, to enhance the flavors.
- Mix it into salad dressings or marinades to add a tangy spice.
- Combine it with cream cheese or sour cream for a tasty dip for crackers or chips.
STORAGE & FREEZING: Dill Pickle Hot Sauce
Once you’ve made your dill pickle hot sauce, storing it is simple. Pour the finished hot sauce into clean jars or bottles. Make sure to lid them tightly. This sauce can be stored in the refrigerator for up to 12 months. The flavors may even improve over time as the ingredients blend together.
If you want to free up space, you could freeze it in small portions. Use freezer-safe containers or ice cube trays. When you want to use the sauce, just thaw what you need in the refrigerator.
SERVING SUGGESTIONS
To fully enjoy your dill pickle hot sauce, pair it with foods that balance its tanginess and spice. Here are some great serving suggestions:
- Serve as a condiment with grilled meats, like steak, chicken, or sausage.
- Use it as a marinade for shrimp or fish to enhance their flavors before cooking.
- Pair it with cheeses like cheddar or cream cheese on a charcuterie board.
- Combine with roasted vegetables for a spicy twist.
- Drizzle it on scrambled eggs or breakfast sandwiches for a spicy morning treat.
VARIATIONS
There are many ways to customize your dill pickle hot sauce. Here are a few variations to try:
- Smoky Dill Pickle Hot Sauce: Add some smoked paprika or liquid smoke to give your sauce a smoky flavor.
- Sweet Dill Pickle Hot Sauce: Mix in a bit of sugar or honey to balance the spice and add sweetness.
- Herbed Dill Pickle Hot Sauce: Experiment by adding other herbs like thyme or oregano for a different taste.
- Fermented Garlic Dill Hot Sauce: Increase the amount of garlic for a stronger garlic flavor.
- Additional Heat: If you love heat, add some habanero peppers to the mix for an extra kick.
FAQs
1. Can I make this sauce without fermentation?
Yes, you can simply blend the ingredients together without allowing them to ferment. However, the flavor may not be as complex as a fermented version.
2. How can I control the heat level of the hot sauce?
You can adjust the heat by using milder peppers, such as jalapeños, or increasing the amount of milder ingredients like dill pickles.
3. How do I know when my sauce is done fermenting?
The sauce is ready when you notice bubbling and the color of the brine changes. Taste it at various intervals until it reaches your desired flavor.
4. What can I do if the sauce is too spicy for my taste?
If your sauce is too hot, you can add more dill pickles, a little sugar, or vinegar to balance out the heat.
5. Is it safe to eat fermented foods?
Yes, fermented foods are generally safe to eat as long as they are prepared correctly and stored properly. Always ensure to follow good hygiene practices during preparation.
MAKE-AHEAD TIPS FOR Dill Pickle Hot Sauce
If you want to make this dill pickle hot sauce ahead of time, it’s a great option! Here are some tips:
- Prepare a larger batch and store it in your refrigerator. It will last for a long time and maintain its vibrant flavor.
- Plan to start the fermentation process when you have a week or two to let it develop its flavors.
- You can also make the sauce portion ahead of time and mix everything together when you’re ready to serve.
With these simple tips and straightforward steps, you are well on your way to creating your very own dill pickle hot sauce. Enjoy!
Dill Pickle Hot Sauce
Ingredients
Method
- Wash a fermentation vessel with soap and hot running water. Set it aside to dry.
- Coarsely dice the peppers and onion, and slice the garlic cloves. Add all the ingredients to the fermentation vessel, along with the dried dill and mustard seed.
- Combine room-temperature water with sea salt. Stir until completely dissolved. Pour the salt brine into the fermentation vessel until the contents are just covered.
- Weigh down the ingredients before securing the lid tightly. Set aside to ferment at room temperature (68-75°F).
- Burp the jar daily unless using an airlock lid or pickle pipe, and allow the sauce to ferment for 7-14 days.
- Once satisfied with fermentation, strain the contents and reserve the brine.
- Blend the fermented vegetables with dill pickles, some reserved brine, white vinegar, and dill pickle juice in a high-powered blender until smooth.
- Adjust flavor by adding more brine, vinegar, pickles, or water to reach desired consistency and taste.
- Transfer the finished hot sauce to small jars or bottles and store in the refrigerator for up to 12 months.