Dill Pickle Hot Sauce (Print Version)
# Ingredients:
→ Fermentation Base
01 -
1 lb green hot peppers (mix of jalapeno and serrano)
02 -
½ medium yellow onion
03 -
6 garlic cloves
04 -
½ teaspoon mustard seed
05 -
1 teaspoon dried dill
→ Fermentation Brine
06 -
2 cups water, room temperature
07 -
1 tablespoon sea salt
→ Final Sauce Ingredients
08 -
2 cups dill pickle brine, divided
09 -
5-10 large dill pickles
10 -
¼ cup white vinegar
11 -
½ teaspoon xanthan gum (optional)
# Instructions:
01 -
Wash a fermentation vessel with soap and hot running water. Set aside to dry.
02 -
Coarsely dice the peppers and onion, and slice the garlic cloves. Add all ingredients to the fermentation vessel, along with the dried dill and mustard seed.
03 -
Combine room-temperature water with sea salt. Stir until completely dissolved. Pour salt brine into the fermentation vessel until the contents are just covered. If needed, make additional brine using the same ratio.
04 -
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.
05 -
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.
06 -
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.
07 -
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.
08 -
Transfer the finished hot sauce to small jars or bottles and store in the refrigerator for up to 12 months.
# Notes:
01 -
Fermentation time can be adjusted from 7-14 days based on desired flavor complexity
02 -
Ideal fermentation temperature is between 68-75°F
03 -
Xanthan gum is optional but helps emulsify and thicken the sauce without heating
04 -
Recipe yields approximately 1 quart of hot sauce
05 -
Must be stored in refrigerator to prevent pressure buildup from continued fermentation