If You Love Pickles, You Have Got To Try This - Easy Make At Home Dill Pickle Hot Sauce

Say hello to your next favorite obsession, a must-have in every refrigerator—introducing the Dill Pickle Hot Sauce. It is the perfect blend of tart, spicy, and tangy. This will boost your hot sauce game, and you can make it at home. This hot sauce, unlike others, undergoes fermentation with dill pickles, jalapenos, and serrano peppers, resulting in an unparalleled flavor profile.

We use this hot sauce on everything, from scrambled eggs in the morning to late-night chicken wings, over street tacos, and drizzled on sandwhiches. Its intense and distinct taste distinguishes it from any other hot sauce you've ever had. This is a sauce that will be remembered.

Spice Up Your Life: Discover the Surprising Delicious Flavor of Dill Pickle Hot SaucePhoto byCrave The Good

Do not be intimidated by this recipe or the fermenting aspect of the process; it's easy to do. You don't need any fancy equipment, and you may just fall in love with fermentation and all the health benefits it has. Not to mention, you can have delicious hot sauce any time you want!

ProTips:

• This recipe is a guide; it's how I like my hot sauce. That being said, if you don't want your hot sauce to be as hot, you can add more pickles or substitute some bell peppers or green chilis for the jalapenos and serrano. If you like more tang, then add a splash more vinegar. Don't be afraid to make this recipe your own!
• When fermenting, don't forget to burp your jar! Just unscrew the lid to release any CO2. Unburped jars can build up pressure and explode, making a mess. So burp your jars!
• You can use any glass jar that has an airtight lid (mason jars work excellent for this!). Make sure all of your ingredients are below the brine. You don't want any ingredients above the brine, as this can introduce unwanted mold (or other unruly visitors) into your hot sauce. If you lack the means or desire to purchase fermentation weights, you can accomplish this by using everyday items. You can use a large piece of cabbage leaf, parchement paper, or even a sandwich-size baggie filled with extra brine as a weight over the top.
• If you want to make your sauce smoother, add 1/4 teaspoon xanthan gum to the below recipe. Increase the amount accordingly.
• Once you finish fermenting, store your hot sauce in the fridge to prevent it from continuing to ferment on the counter, which could result in a messy situation. It will last for up to a year in the fridge.
• This recipe will make one pint of delicious dill pickle hot sauce. I always double or even quadruple the recipe (because I like to share). Start small, get your hot sauce to your specific tastes, and then increase the volume as you go. This is one hot sauce that will be a staple in your home!

Spice Up Your Life: Discover the Surprising Delicious Flavor of Dill Pickle Hot SaucePhoto byCrave The Good

Prep Time: 20 min.; Fermenting Time: 10 days; Total Time: 10 days and 20 mins.

Ingredients:

• 1/4 lb. of jalapenos
• 1/4 lb of Serrano
• 1 small yellow onion
• 4 cloves of garlic
• 1/4 tsp. mustard seed
• 1/2 tsp. dried dill
• 1 cup of tepid water
• 1/2 tbsp. coarse kosher salt
• 1 cup of dill pickle brine (divided)
• 5 medium-to-large dill pickles
• 3 tbsp. of white vinegar

Directions:

1. Make sure you wash your glass fermenting vessel well with hot soapy water and rinse well with hot water. Set to the side to dry.
2. Roughly chop your choice of peppers and a small onion. Cut your garlic into slices. Place all of your chopped veggies into your clean fermenting jar. Add in your mustard seed and dill.
3. To make your brine, add your kosher salt to tepid (room-temperature) water. Stir, and once dissolved, pour it over your peppers and garlic. This is important: make sure brine covers your ingredients. Add more brine if needed.
4. Now the fermentation process begins. Make sure you weigh down the peppers and garlic so they stay submerged under the brine. Add a lid. Allow your ferment to sit for 8–12 days. You will need to check this daily and burp your jar. After a few days, you should start to notice fermenting activity (small bubbles that rush to the top of the jar when you tap it). The peppers will be dull, and your brine will get cloudy; your jar may even hiss when you burp it. These are all positive signs! I find that day 10 is the sweet spot for me.
5. Once you have completed your fermentation, it's time to bring your hot sauce together. Strain your veggies and reserve the brine. Add your veggies to a blender with 1/4 cup of reserved brine, roughly chopped dill pickles, vinegar, and pickle juice. If you are going to add xanthan gum, now would be the time.
6. Taste and adjust as needed. To raise the salt, add more brine. For more acidity, add more vinegar; if it's too spicy, add some additional pickles to cut the heat. If you want, you can strain your hot sauce through a sieve; this will make it silky smooth and easier to pour out of a bottle.

Place in the refrigerator for up to 1 year (it will never last that long) and enjoy friends! ❤️

Spice Up Your Life: Discover the Surprising Delicious Flavor of Dill Pickle Hot SaucePhoto byCrave The Good