Pickle Juice Hot Sauce

Here is my favorite dill pickle hot sauce recipe, with a tangy, spicy kick that combines the briny flavor of dill pickles with hot peppers and a few simple ingredients.

This hot sauce has become a staple in our house. My kids put it on everything from eggs to pizza, and my husband practically drinks it straight from the bottle. It’s the perfect way to use up those extra pickle jars sitting in your fridge!

What Kind of Dill Pickles Should I Use?

Any dill pickles you have on hand will work great for this hot sauce, but the type you choose will affect the final flavor. Kosher dill pickles tend to have a cleaner, more straightforward taste, while garlic dill pickles will add an extra punch of savory flavor to your sauce. If you prefer a tangier result, go for sour dill pickles, but if you want something milder, regular dill pickles are your best bet. Don’t worry about using fancy or expensive pickles here – even basic store-brand dill pickles will give you a delicious hot sauce that packs plenty of pickle flavor.

Options for Substitutions

This tangy hot sauce is pretty forgiving when it comes to swaps, so here’s what you can try:

• Dill pickles and pickle juice: These are really the stars of this sauce, so I wouldn’t recommend substituting them. The pickle juice especially gives that signature briny flavor that makes this hot sauce special.
• Fresh jalapeños: Want more heat? Try serranos or fresno peppers. For less heat, use poblanos or even bell peppers. You can also use pickled jalapeños if that’s what you have – just reduce the pickle juice slightly.
• White vinegar: Apple cider vinegar works great here and adds a slightly sweeter note. Rice vinegar is another mild option that won’t overpower the pickle flavor.
• Honey: Maple syrup, agave, or even a pinch of sugar can replace the honey. Start with less since some substitutes are sweeter than honey.
• Smoked paprika: Regular paprika works fine, though you’ll lose that smoky depth. A tiny pinch of chipotle powder can add smokiness back, but use sparingly.
• Cayenne pepper: This is totally optional anyway, but hot paprika or a dash of your favorite hot sauce can work as substitutes if you want extra kick.

Watch Out for These Mistakes While Cooking

The biggest mistake when making dill pickle hot sauce is not balancing the salt content properly – since pickle juice is already quite salty, taste as you go and add salt sparingly at the end to avoid an overpowering brine flavor.

Another common error is not removing the jalapeño seeds and membranes if you want a milder heat level, so decide on your spice preference beforehand and adjust accordingly.

To get the smoothest consistency, make sure to blend the mixture thoroughly and strain it through a fine mesh sieve if you prefer a completely smooth sauce without any chunky bits.

For the best flavor development, let your hot sauce sit in the refrigerator for at least 24 hours before serving, as this resting time allows all the flavors to meld together beautifully.

What to Serve With Dill Pickle Hot Sauce?

This tangy hot sauce is perfect for drizzling over crispy fried chicken or chicken wings – the pickle flavor really complements the savory crunch. I love using it as a dipping sauce for french fries, onion rings, or even grilled cheese sandwiches for an extra kick of flavor. It’s also great on burgers and hot dogs, especially at summer barbecues where you want something a little different from regular ketchup and mustard. For breakfast lovers, try a few drops on scrambled eggs or breakfast sandwiches to wake up your taste buds in the morning.

Storage Instructions

Refrigerate: This tangy hot sauce keeps really well in the fridge! Store it in a clean glass jar or airtight container and it’ll stay fresh for up to 3 weeks. The flavors actually get better after a day or two, so don’t be surprised if it tastes even more amazing the next time you use it.

Shake Before Use: Since this sauce doesn’t have any preservatives, the ingredients might separate a bit over time. Just give it a good shake or stir before using and you’re all set. I like to keep mine in a squeeze bottle for easy drizzling on everything from eggs to tacos.

Make Ahead: This is actually one of those sauces that benefits from sitting overnight in the fridge. The pickle juice and spices have time to meld together, creating a more balanced flavor. I often make a batch on Sunday to use throughout the week on my meals.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 45-65
• Protein: 1-2 g
• Fat: 0-1 g
• Carbohydrates: 10-14 g

Ingredients

• 1 cup chopped dill pickles
• 1/2 cup brine from pickles
• 2 to 3 fresh jalapeños, diced
• 2 garlic cloves, finely minced
• 1 tbsp distilled white vinegar
• 1 tsp honey
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional)
• Salt, to taste

Step 1: Combine Ingredients in Blender

• 1 cup chopped dill pickles
• 1/2 cup brine from pickles
• 2 to 3 fresh jalapeños, diced
• 2 garlic cloves, finely minced
• 1 tbsp distilled white vinegar
• 1 tsp honey
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional)

Add the chopped dill pickles, pickle brine, diced fresh jalapeños (use more or less depending on your heat preference), minced garlic, white vinegar, honey, smoked paprika, and optional cayenne pepper to a blender or food processor.

Get all the ingredients ready for blending so the flavors mix well.

Step 2: Blend the Sauce

Blend the mixture until you achieve your desired consistency.

You can blend until completely smooth for a creamy sauce or pulse a few times if you prefer it a bit chunky.

I like to leave it slightly chunky for a little extra texture, but that’s up to you.

Step 3: Adjust Seasoning and Consistency

• salt, to taste
• additional honey (if needed)
• additional brine from pickles or vinegar (if needed)

Taste the sauce and add salt to your liking.

If you want a sweeter sauce, stir in a little more honey.

For a thinner consistency, blend in a splash of extra pickle brine or vinegar.

Adjust until the flavor and texture is just right for you.

Step 4: Chill the Sauce

Transfer the sauce into a glass jar or bottle and refrigerate for at least 1 hour.

This allows the flavors to meld and the sauce to thicken slightly.

I find chilling really improves the flavor, so don’t skip this step!

Step 5: Serve and Enjoy

Before using, give the sauce a good shake or stir.

Drizzle it over tacos, burgers, eggs, wings, or use it as a dip.

This tangy, spicy sauce brings a burst of flavor to almost anything.

Pickle Juice Hot Sauce

Delicious Pickle Juice Hot Sauce recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 24 minutes mins

Cook Time 48 minutes mins

Total Time 1 hour hr 12 minutes mins

Servings 4

Calories 55 kcal

Ingredients

  

For the spicy pickle sauce:

• 1 cup chopped dill pickles
• 1/2 cup brine from pickles
• 2 to 3 fresh jalapeños, diced
• 2 garlic cloves, finely minced
• 1 tbsp distilled white vinegar
• 1 tsp honey
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional)
• salt, to taste

Instructions

 

• Add the chopped dill pickles, pickle brine, diced fresh jalapeños (use more or less depending on your heat preference), minced garlic, white vinegar, honey, smoked paprika, and optional cayenne pepper to a blender or food processor. Get all the ingredients ready for blending so the flavors mix well.
• Blend the mixture until you achieve your desired consistency. You can blend until completely smooth for a creamy sauce or pulse a few times if you prefer it a bit chunky. I like to leave it slightly chunky for a little extra texture, but that's up to you.
• Taste the sauce and add salt to your liking. If you want a sweeter sauce, stir in a little more honey. For a thinner consistency, blend in a splash of extra pickle brine or vinegar. Adjust until the flavor and texture is just right for you.
• Transfer the sauce into a glass jar or bottle and refrigerate for at least 1 hour. This allows the flavors to meld and the sauce to thicken slightly. I find chilling really improves the flavor, so don’t skip this step!
• Before using, give the sauce a good shake or stir. Drizzle it over tacos, burgers, eggs, wings, or use it as a dip. This tangy, spicy sauce brings a burst of flavor to almost anything.