Zingy Dill Pickle Hot Sauce Recipe

Jump to Recipe Print Recipe

The Comfort of Zingy Dill Pickle Hot Sauce Recipe

There’s something truly satisfying about a hot sauce that wakes up your palate with a lively zing while wrapping you in familiar, comforting flavors. That’s exactly what I adore about this Zingy Dill Pickle Hot Sauce Recipe. It’s a little tangy, a little spicy, and wholly addictive—a sauce that brings a golden, velvety brightness to anything you pair it with.

One quiet weekend, I started playing around with dill pickles in my pantry and ended up with this aromatic, lightly crisp hot sauce that’s perfect for sandwiches, grilled meats, or stirring into creamy dressings. You’ll notice how the dill and vinegar mingle with the subtle heat, creating layers of flavor with welcoming depth.

This recipe invites you to embrace the rustic texture or opt for silky smoothness, depending on your mood. Either way, it’s a celebration of a humble ingredient finding new life in your kitchen.

Ingredient Guide

• Dill Pickles: The star ingredient offering crisp acidity and crunch. Swap with bread-and-butter pickles for a sweeter note.
• Garlic & Shallots: Aromatic base that softens and sweetens during sautéing, deepening flavor.
• Fresh Chilies: Bring warmth and a fresh spicy kick—you can adjust type and quantity to your heat preference.
• Pickle Brine & Apple Cider Vinegar: Provide tang and acidity that brighten every bite.
• Dill Spice Mix: Enhances herbaceous notes; dried dill and maybe a pinch of fennel seeds make a lovely combo.
• Brown Sugar: Balances acidity with a gentle molasses richness, softening sharp edges.
• Neutral Oil (optional): Used for sautéing the aromatics, but you can omit for oil-free version.
• Water: To adjust consistency before blending.
• Xanthan Gum (optional): For thickening without changing flavor if you prefer a richer texture.

Prep Before You Begin

Mise en place is your friend here. Roughly chopping pickles, garlic, shallots, and chilies ahead of time gives you a smooth cooking flow. Measure out your liquids and spices so nothing interrupts the gently simmering magic. You won’t need an oven for this, just your stovetop set to medium and then low heat. Keep a kitchen towel handy for blending safety.

How to Make Zingy Dill Pickle Hot Sauce Recipe

1. Prep Ingredients: Roughly chop the pickles, garlic, shallots, and chilies. Measure out all liquids and spices. I love that this early step lets you get a good look—crisp, fresh veggies ready for transformation.
2. Sauté Aromatics: Heat a splash of neutral oil in a saucepan over medium heat (optional but adds a nice silkiness). Add shallots, garlic, and chilies. Sauté for 3-4 minutes until softened and bursting with fragrance. You’ll notice the kitchen instantly brightening.
3. Simmer: Add chopped pickles, reserved pickle brine, apple cider vinegar, water, dill spice mix, and brown sugar to the pan. Bring everything to a gentle simmer. The mixture will start thickening and marrying the zingy dill notes.
4. Softening: Reduce heat to low, cover, and let it simmer gently for 15 minutes. This slow melding softens the veggies and deepens flavor without losing freshness.
🚀

Expert Tips to Nail It

When blending, leave the lid vent slightly open and cover with a towel to avoid steam bursts but allow airflow. For a thicker sauce, sprinkle xanthan gum slowly while blending to prevent clumping. If you like your sauce rustic, skip the straining. Remember, flavors deepen after chilling overnight, so patience is key!

5. Cool Slightly: Remove the saucepan from heat and let it cool for 10-15 minutes. This step tempers the sauce so it blends safely and smooths out flavors beautifully.
6. Blend: Carefully transfer the mixture to a high-powered blender. Blend on high until velvety smooth. You’ll see the veggies transform into a luminous, golden sauce.
7. Season & Adjust: Taste and add salt if needed. For added body, blend in xanthan gum for 30 seconds. You’re aiming for a sauce that’s thick enough to cling but still pourable.
8. Strain (Optional): For an ultra-smooth finish, pour through a fine mesh sieve, pressing down solids. This is a lovely step if you prefer a silky sauce for drizzling.
9. Bottle and Chill: Funnel hot sauce into sterilized bottles. Let cool completely before sealing and refrigerating. You’ll find the zingy dill pickle hot sauce deepens in complexity after 24 hours—and that patience pays off!

Creative Variations for Zingy Dill Pickle Hot Sauce Recipe

• Swap jalapeños for smoky chipotle peppers to add a deep, smoky heat beneath the tangy dill.
• Stir in a spoonful of creamy mayo post-blending for a zesty sandwich spread with a silky mouthfeel.
• Add fresh herbs like tarragon or fennel fronds to brighten the sauce with floral notes.
• Blend in a touch of roasted red pepper for a subtle sweetness and vibrant color contrast.
• Transform it into a marinade by thinning with olive oil and fresh lemon juice—perfect for chicken or tofu.
• For a dairy-free dip, mix the hot sauce into coconut yogurt and serve alongside crispy fries.

Storage, Freezing & Reheating

• Refrigerate: Store in airtight bottles or jars for up to 3 weeks. Flavors deepen over time.
• Freeze: Freeze in small portions (ice cube trays work well) for up to 3 months. Thaw overnight in the fridge.
• Reheat: Warm gently on the stovetop or microwave—avoid boiling to preserve brightness and texture.
• Shake before use: Natural separation can occur; a quick shake reunites flavors perfectly.

Zingy Dill Pickle Hot Sauce Recipe FAQs

• Can I use store-bought pickle juice? Absolutely! Just taste as you go since some jarred brines can be saltier or sweeter.
• How spicy is this sauce? It’s medium heat by default, but you can easily tweak the chili amount or type to suit your preference, from mild to fiery.
• Do I need to strain the sauce? No, straining is optional. I often leave it rustic for texture, but a quick sieve pass makes it silky for drizzling.
• Will this sauce thicken over time? Yes, chilling thickens it slightly. If you want it thicker right away, blend in xanthan gum incrementally.
• Is this sauce shelf stable? For best safety and flavor, keep refrigerated and consume within three weeks.

Print