Dill Pickle Hot Sauce
Ingredients:
1 cup dill pickle juice
1 cup white vinegar
1 cup sugar
1/2 cup chopped dill pickles
4-6 cloves garlic, minced
2-4 jalapeños, finely minced (remove seeds and membranes for less heat)
1 tablespoon yellow mustard seeds
1 tablespoon celery seeds
1 teaspoon black peppercorns
1/2 teaspoon red pepper flakes (optional, for extra heat)
1/4 teaspoon turmeric (for color and mild flavor)
Instructions:
1. In a medium saucepan, combine the dill pickle juice, white vinegar, sugar, chopped dill pickles, minced garlic, minced jalapeños, mustard seeds, celery seeds, peppercorns, red pepper flakes (if using), and turmeric.
2. Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve the sugar.
3. Once boiling, reduce the heat to low and simmer for 15-20 minutes, or until the sauce has thickened slightly and the flavors have melded. Stir occasionally to prevent sticking.
4. Remove the saucepan from the heat and let the sauce cool completely.
5. Once cooled, carefully pour the hot sauce through a fine-mesh sieve or cheesecloth lined strainer into a bowl or jar, pressing on the solids to extract as much liquid as possible. Discard the solids.
6. Taste the hot sauce and adjust the seasoning as needed. You may want to add more sugar for sweetness, vinegar for tang, or jalapeños for heat.
7. Pour the finished hot sauce into sterilized bottles or jars. Seal tightly and store in the refrigerator for up to 2 months.