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Hot mustard pickle
I stumbled on this hot mustard pickle while digging through a jar of leftover Dijon and whole-grain mustard at the back of my pantry. Instead of tossing them, I mixed in some vinegar, sugar, and red pepper flakes to create a tangy condiment that has since become indispensable. It’s sharp enough to cut through rich meats but sweet enough to balance out heavy cheeses.
Ingredients
Method
- In a small mixing bowl, combine the whole-grain mustard and Dijon mustard. Whisk vigorously until they form a smooth paste.
- Add the apple cider vinegar, sugar, and red pepper flakes to the bowl. Whisk continuously for about one minute until the mixture is homogeneous and glossy.
- Stir in the pinch of salt. Taste the mixture; if it feels too sharp, add another half-teaspoon of sugar. If you want more kick, add a pinch more red pepper flakes.
- Transfer the pickle to a small jar or container. Let it rest at room temperature for 30 minutes before serving to allow the flavors to meld and soften.
Nutrition
Notes
The best part is how quickly it comes together; you simply whisk the ingredients and let them sit for thirty minutes to meld. I always make an extra batch because the flavors deepen significantly after a day in the fridge, turning from merely good to essential.
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