Mustard is so easy to make at home. You can tweak it to be as sweet or punchy as you like and it is an excellent way to use up the dregs of pickle brine left over in your jar.
Pickle Brine Mustard
10 min
Condiment
United Kingdom
Ingredients
* 4 tbsp yellow mustard seeds (or a mix of yellow and brown if you want some extra kick)
* 4 tbsp pickle brine (use the good stuff from your favourite jar)
* 1 tbsp oil
* ½ tsp sugar (optional, helps balance the tang)
* Pinch of salt
* Optional: a few of your favourite pickles
Directions
1. Soak the seeds: Combine mustard seeds and pickle brine in a jar or bowl. Cover and let sit at room temperature for 24–48 hours until seeds have plumped up and absorbed the brine.
2. Blend it up: Add the vinegar, sugar, salt, and any optional pickles. Blend using a mini food processor, spice grinder, or immersion blender until you reach your desired texture — chunky or smooth, your call.
3. Taste & tweak: Adjust seasoning to your taste. Too sharp? Add a touch more sugar. Not enough zing or too thick? More brine or some extra vinegar.
4. Let it mellow: Scoop into a jar and refrigerate for at least 2–3 days before using — this helps the flavours mellow and meld. It’ll last in the fridge for a month or more.