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 and okra in a somewhat traditional brine, amped way up with mustard powder and turmeric. Serve these on a cheese and meat board, or eat them as a snack, straight out of the refrigerator.
- In clean jars or in a food safe container, add vegetables and set aside. In a small pot, combine the brine ingredients, stir, and bring the mixture to just below a boil over medium heat until salt and sugar are dissolved, about 3–5 minutes. Remove from heat. Add cold water or ice cubes while stirring, until mixture is cold. Pour over cut vegetables and refrigerate for at least 5 hours, but preferably overnight or even for a few days.
Amethyst Ganaway is TASTE's current Cook in Residence.