🌿 Dill Pickle Heat: Seaberry, Jalapeño & Fresh Dill Fermented Sauce
Inspired by the briny snap of a classic dill pickle, this sauce brings together the bold herbal character of fresh dill, the tang of sea buckthorn berries, and the mellow warmth of jalapeños and red pencil pepper. Mustard seeds add that nostalgic deli note, while a touch of garlic and onion give the ferment savoury depth. It’s punchy, green, and layered — a perfect match for anything from potato salad to smoked salmon.
Yield: 40 Tbsp
Calories: 3kcal
Materials
- 1 cup sea buckthorn berries
- 2 large green jalapeños, sliced
- 1 large red pencil hot pepper, sliced
- 1/2 large red bell pepper, chopped
- 1/4 large of a White onion, sliced
- 2 large garlic cloves
- 1/2 tsp mustard seeds
- 3 tbsp chopped fresh dill
- 2 large large stocks of lemongrass, crushed and chopped
- 2 tsp sea salt
- 2 cups filtered water
Video
Notes
💬 Final Thoughts
These sauces reflect my favourite kind of kitchen creativity: a little improvisation, a lot of seasonal ingredients, and techniques rooted in tradition and science. Thanks for being part of this journey — and if you try one (or invent your own!), I’d love to hear about it.Tag me @MyPrettyBerry on Instagram or reply to this email with your fermentation stories! Happy fermenting,
— Melissa