Ingredients:
1 cup dill pickle juice (from your favorite jar)
1/2 cup chopped dill pickles
3–5 fresh jalapeños, chopped (de-seeded for milder heat)
2 cloves garlic, minced
1/2 tsp mustard seeds
1/4 cup white vinegar
1/4 tsp celery seed (optional)
1/2 tsp dried dill weed or 1 tbsp fresh dill
Salt to taste
Instructions:
1. Sauté the aromatics
In a small saucepan over medium heat, add a splash of oil and sauté the garlic and mustard seeds until fragrant—about 1–2 minutes.
2. Add the heat
Add the chopped jalapeños (or other peppers), chopped pickles, celery seed (if using), and dill. Cook for 3–4 minutes to soften the peppers.
3. Pour in the liquids
Add the pickle juice and white vinegar. Bring to a gentle boil, then reduce to a simmer. Let it cook for about 8–10 minutes, allowing the flavors to meld.
4. Blend it smooth
Carefully transfer the mixture to a blender (or use an immersion blender). Blend until smooth. If it’s too thick, add a little extra pickle juice or vinegar to thin it to your liking.
5. Season and strain (optional)
Taste and adjust salt. For a smoother texture, strain through a fine mesh sieve.
6. Cool and store
Let cool, then pour into a clean bottle or jar. Store in the fridge for up to 1 month.
Leave a Comment