Blend: In a blender, combine pickle juice, vinegar, water, jalapeños, chopped pickles, garlic, and fresh dill. Blend until smooth.

Simmer: Pour the mixture into a saucepan. Bring to a simmer over medium heat.

Cook: Reduce heat and let it cook for 5–10 minutes to allow flavors to meld.

Cool & Store: Let the sauce cool completely. Transfer to a glass bottle or jar, then store in the refrigerator.

🌟 Serving Suggestions

Drizzle over tacos, nachos, or burritos.

Use as a dip for grilled veggies or fries.

Stir into ranch dressing for a spicy dill twist.

Brush over grilled chicken or shrimp for extra zing.

Keeps fresh in the fridge for up to 2 weeks.