Our recipes and stories, delivered.

February 9, 2022
Pickles and Mustard, Forever
Amethyst Ganaway cooking at her home in North Charleston, South Carolina

In Residence Newsletter Banner

Amp up your pickle brine with mustard powder and turmeric.

To keep things simple and frank, I fucking love pickles. The memories I have of getting Mt. Olive kosher dill pickles from the ice cream truck (the one I grew up with sold pickles, pickled eggs, and more) are among my favorite pleasant reminders of my childhood, so much so that I keep the same gallon-plus-size glass jar on my countertop even now.

Kosher dill cucumber pickles are top-tier and truly unbeatable, in my opinion, but truthfully, I haven’t met a pickle I haven’t liked. Pickled eggs, kimchi, pickled sausage, sauerkraut, capers, chow chow—the list is endless. I mean, seriously, whoever came up with the brilliant idea to preserve and flavor food by pickling it deserves their flowers and then some.

As much as I love pickles, I love mustard. And in mustard pickles, these two great loves come together in a sandwich topping to conquer all sandwich toppings. The idea is to pickle cucumbers in a somewhat traditional brine, amped way up with mustard powder and turmeric.

Mustard pickles aren’t an inherently Southern thing, but they come up a lot in my research as a condiment or snack that was served as early as the 1800s, made unique to every person’s individual recipe. Many of the old and traditional recipes call for the addition of a thickening agent like cornstarch or flour, or brining and cooking more fibrous vegetables like cauliflower before pickling. I opted to go for a crunchy refrigerator pickle, partly because I’m impatient and want my pickles sooner than later, but I’m not opposed to a thickened pickle brine. These are the perfect, slightly sloppy addition to a cold-cut sandwich, or on the side of your meat and cheese board, or just to nibble on if you get a hankerin’ for a crunchy snack.

RECIPE: Refrigerator Mustard Pickles

Amethyst Ganaway

Amethyst Ganaway is TASTE's current Cook in Residence.