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.