Dill Pickle Hot Sauce

Posted on May 3, 2025

Love a little tang with your heat? Say hello to your new obsession: Dill Pickle Hot Sauce! This zesty, garlicky, and slightly spicy condiment brings together the classic briny punch of dill pickles with a satisfying heat that livens up everything from tacos to eggs. It’s easy to make, packed with flavor, and perfect for pickle lovers looking for a bold twist. Whether you’re drizzling it on sandwiches or stirring it into mayo for a spicy pickle aioli, this hot sauce adds a unique punch that your taste buds won’t forget!

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Why You’ll Love This Recipe

If you’re a fan of bold, tangy flavors, this Dill Pickle Hot Sauce is going to be your new kitchen MVP. It’s incredibly easy to whip up in just a few steps, using ingredients you probably already have at home. The balance of sour pickles, fresh garlic, and spicy peppers creates a crave-worthy combo that’s both punchy and versatile. Plus, it’s totally customizable—adjust the heat, the tang, or the garlic to suit your palate. Whether you’re a hot sauce pro or just starting out, this one’s a total crowd-pleaser!

Ingredients

You’ll need:

1 cup dill pickle slices (with some juice)
2–3 fresh jalapeños or serrano peppers (seeded for less heat)
2 cloves garlic
1 tablespoon white vinegar
1 tablespoon dill pickle brine (from the jar)
1 teaspoon sugar (optional, to balance the tang)
¼ teaspoon salt
1 tablespoon olive oil

Instructions

This recipe is super simple—just blend, simmer, and bottle it up! Here’s how to make your own Dill Pickle Hot Sauce in no time:

Prep your ingredients:
Roughly chop the dill pickles, peppers, and garlic for easier blending.
Blend it all up:
In a blender or food processor, combine the pickles, peppers, garlic, vinegar, pickle brine, sugar (if using), and salt. Blend until smooth.
Simmer to bring the flavors together:
Pour the mixture into a small saucepan. Add olive oil and bring to a gentle simmer over medium-low heat. Let it cook for 8–10 minutes, stirring occasionally.
Cool and strain (optional):
Let the hot sauce cool slightly. For a smoother texture, strain it through a fine mesh sieve or cheesecloth. For a chunkier, rustic feel, leave it as is!
Bottle and store:
Pour the sauce into a clean glass jar or hot sauce bottle. Refrigerate before use for the best flavor—it’s even better the next day!

Servings and Timing

This recipe makes about 1 cup of hot sauce—plenty to share or stash in the fridge for daily drizzling!

Here’s the breakdown:

Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Servings: Makes roughly 16 tablespoons (1 tablespoon per serving)

Tips and Variations

Want to make this Dill Pickle Hot Sauce your own? Here are some fun ways to switch things up and make it work for your taste:

Adjust the heat: Use fewer peppers or swap in milder ones like banana peppers for a gentler kick. Like it hotter? Toss in a habanero!
Add herbs: A pinch of fresh dill or parsley can brighten the flavor and play up that pickle vibe.
Swap the vinegar: Apple cider vinegar adds a fruitier tang if you want something a little different.
Make it smoky: Add a bit of smoked paprika or use roasted peppers for a deeper flavor.
Try it creamy: Stir a spoonful into sour cream or mayo for a killer dip or sandwich spread.

Storage

Storing your homemade Dill Pickle Hot Sauce is simple, and it keeps well so you can enjoy that tangy heat all week long!

Refrigerate it: Pour the cooled sauce into an airtight jar or bottle and store it in the refrigerator.
Shelf life: It’ll stay fresh for up to 2 weeks, thanks to the vinegar and pickle brine.
Shake before use: Natural separation may occur—just give it a good shake before each use.

FAQs

Can I make this without spicy peppers?

Yes! Use mild peppers like banana or bell peppers for flavor without the heat.

What kind of pickles work best?

Classic dill pickles are ideal, but garlic or spicy dill varieties also work well for extra flavor.

Is this sauce safe for canning?

This recipe hasn’t been tested for canning, so it’s best kept refrigerated and used within 2 weeks.

Can I use pickle spears instead of slices?

Absolutely—just make sure to measure out about 1 cup, chopped.

How do I make it thicker or thinner?

Simmer longer for a thicker sauce or add a splash of water or pickle brine to thin it out.

What foods go well with this hot sauce?

Try it on burgers, tacos, eggs, sandwiches, grilled veggies—even in salad dressings!

Can I double the recipe?

Yes, just scale up all the ingredients evenly. Be sure to store in multiple clean jars or bottles.

Craving more tasty recipes? Follow @butteryrecipes on Pinterest and Facebook for daily inspiration!

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Like a sweet-spicy pickle cousin! This makes a fun sidekick to your hot sauce and adds contrast to charcuterie boards or grilled meats.