Last Updated on September 1, 2025 by Casia Valdés
If you’re a fan of bold flavors and a little spice, this Dill Pickle Hot Sauce will absolutely blow your mind. Born from a love for tangy pickles and fiery chiles, this small-batch hot sauce recipe is both zesty and unforgettable. It’s the kind of condiment you’ll want to drizzle over everything—from burgers and hot dogs to tacos, eggs, and even popcorn.
I first came across a dill pickle hot sauce at a food truck festival, and I knew I had to recreate it at home. After a few tries (and plenty of taste tests), I landed on this balanced, flavor-packed recipe that combines the briny goodness of pickles with the heat of jalapeños and the fresh earthiness of dill. It’s vinegary, spicy, savory, and slightly sweet—the perfect companion to your favorite comfort foods.
Table of Contents
Why You’ll Love This Recipe
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Unique and bold flavor – perfect for pickle lovers and heat seekers
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Customizable heat level – make it mild or fiery depending on your peppers
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Great for gifting – makes a fun and flavorful homemade food gift
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Easy to make – done in about 15 minutes with pantry staples
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Long shelf life – keeps in the fridge for up to 3 weeks
Ingredients (Yields ~1 cup)
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1 cup chopped dill pickles (include some pickle juice)
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3 to 4 fresh jalapeño or serrano peppers, chopped (with seeds for more heat)
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¼ cup white vinegar or dill pickle brine
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1 tablespoon fresh dill, finely chopped (or 1 teaspoon dried dill)
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1 clove garlic, minced
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¼ teaspoon onion powder
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¼ teaspoon salt, or more to taste
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½ teaspoon sugar or honey (optional, balances acidity)
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2 tablespoons olive oil or neutral oil
Instructions
Sauté the Aromatics
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Heat oil in a small saucepan over medium heat.
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Add the minced garlic and chopped peppers.
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Sauté for 2–3 minutes until softened and fragrant.
Add the Flavor Base
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Stir in the chopped pickles and a splash of pickle juice.
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Add vinegar or brine, dill, onion powder, salt, and optional sugar or honey.
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Stir everything together and bring to a gentle simmer.
Simmer to Develop Flavor
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Let the mixture simmer uncovered for 5–7 minutes.
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This helps meld all the flavors and slightly break down the pickles.
Cool and Blend
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Remove from heat and let cool for a few minutes.
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Transfer the mixture to a blender or food processor.
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Blend until completely smooth. Add more pickle juice or water to thin if needed.
Adjust Heat and Seasoning
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Taste and adjust—add more salt, sugar, or raw chili if needed.
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Want it hotter? Toss in a pinch of cayenne or blend in another fresh jalapeño.
Bottle and Store
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Pour into a clean glass jar or hot sauce bottle.
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Seal and refrigerate. Shake before each use.
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Keeps for up to 3 weeks.
Serving Suggestions
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Drizzle over hot dogs, burgers, and sausages
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Toss with fries or roasted potatoes
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Use as a spicy dip for pickles or chips
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Add to deviled eggs or egg salad
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Mix into ranch dressing for a spicy pickle twist
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Stir into Bloody Marys for an epic cocktail base
Tips & Variations
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Milder version: Use fewer peppers and remove seeds
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Sweeter style: Add 1 teaspoon of honey or sugar for a tangy-sweet balance
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Extra smooth texture: Strain the sauce through a fine-mesh sieve
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Fermented twist: Use fermented pickles for probiotic boost and deeper flavor
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Add herbs: Try tarragon or celery seed for an extra herbal note
Frequently Asked Questions
Can I can this hot sauce?
No, this recipe is not tested for shelf-stable canning. Store in the refrigerator.
How long does it last?
Up to 3 weeks in the fridge in a sealed glass container.
What can I use instead of jalapeños?
Serrano peppers, Fresno chiles, or even green Thai chiles work. Use based on your heat preference.
Can I make this with sweet pickles?
You can, but it’ll completely change the flavor. If you love sweet heat, try it!
Why add oil?
The oil helps carry flavor and adds richness to balance the acidity.
Final Thoughts
If you love spicy condiments with bold, funky flavors, Dill Pickle Hot Sauce is a must-try. It’s sharp, briny, fiery, and herbaceous—all the things you want in a sauce that packs personality. Once you taste it, you’ll want to splash it on everything.
From game day snacks to grilled favorites, this hot sauce is a conversation starter that delivers real flavor. Customize it to your heat level, blend it smooth, and keep a bottle ready to pour over just about anything. It’s a fun and unforgettable recipe that brings the heat in the most delicious way.
Dill Pickle Hot Sauce
Ingredients
Method
- Heat oil in a small saucepan over medium heat.
- Add the minced garlic and chopped peppers.
- Sauté for 2–3 minutes until softened and fragrant.
- Stir in the chopped pickles and a splash of pickle juice.
- Add vinegar or brine, dill, onion powder, salt, and optional sugar or honey.
- Stir everything together and bring to a gentle simmer.
- Let the mixture simmer uncovered for 5–7 minutes.
- This helps meld all the flavors and slightly break down the pickles.
- Remove from heat and let cool for a few minutes.
- Transfer the mixture to a blender or food processor.
- Blend until completely smooth. Add more pickle juice or water to thin if needed.
- Taste and adjust—add more salt, sugar, or raw chili if needed.
- Want it hotter? Toss in a pinch of cayenne or blend in another fresh jalapeño.
- Pour into a clean glass jar or hot sauce bottle.
- Seal and refrigerate. Shake before each use.
- Keeps for up to 3 weeks.
