Making mustard from the dregs of the pickle jar is an easy way to turn would-be trash into a zippy little spread. Of course, it helps if your brine is studded with mustard seeds, the common spice in many pickle recipes, such as bread-and-butter pickles and dills.
You can mix the mustard half and half with mayo for an even creamier spread.
Ingredients
SERVINGS: 1/2 Cup(s)
- 2 tablespoons pickling spice from the bottom of the pickle jar
- 2 tablespoons pickling brine
- 2 tablespoons olive oil
- 2 tablespoons mayonnaise (optional)
Preparation
In a small food processor or blender, puree the spices and brine to your desired smoothness. You may have to scrape down the sides a few times to ensure that the seeds hit the blades. Add the olive oil, a little at a time, and puree until incorporated. Add the mayonnaise, if using, and blend again. Cover and refrigerate for up to 3 weeks.
Excerpted from “Eat It Up!: 150 Recipes to Use Every Bit and Enjoy Every Bite of the Food You Buy” by Sherri Brooks Vinton. Copyright © 2016
