Prepare Ingredients: Chop dill pickles and jalapeños. Mince garlic.
Blend: In a blender or food processor, combine pickles, pickle juice, jalapeños, garlic, vinegar, honey, smoked paprika, cayenne, mustard powder, and a pinch of salt.
Process: Blend until smooth. Taste and adjust seasoning—add more honey for sweetness, vinegar for tang, or jalapeños for heat.
Store: Pour into a clean jar or bottle. Refrigerate for up to 2 weeks.
Serving Tips
