If you saw my review of the bread and butter pickles I made, you might remember that I accidentally added too much turmeric. This made the pickles more hot than you would usually want for bread and butter pickles. So I’ve got a couple of jars of them, and needed a way to use them.
Turmeric is one of the major ingredients in mustard, typically right after the mustard seed. Mustard is good on hot dogs. Relish is good on hot dogs. Relish is made from pickles. I think you see where I’m going with this idea …
Ingredients
1 cup bread and butter pickles
1-2 tablespoons white vinegar
2 teaspoons mustard powder
1 teaspoon turmeric (optional, see below)
Directions
Start with about a cup of pickles — the exact amount isn’t really critical — and separate out the mustard seeds.
If you’re using store-bought pickles there might not be any seeds. And if you’re making this for yourself you might not care. My first batch of this, I left the seeds in and it was fine. I picked them out this time because I was going to be serving it to other people and I thought it would look better.
Dice the pickles up into, umm … “relish-sized” pieces. I really can’t think of a better word for it.
Then scoop into a mixing bowl. Try not to get too much of the vinegar in with it. “But aren’t you about to add vinegar back in?” Yup, but that’s white vinegar. These bread and butter pickles were made with cider vinegar. For my first batch I used the juice from the jar. I didn’t think the result tasted very mustard-y.
Add the mustard powder and vinegar and mix.
At this point, you’re just going to have to taste it and decide what you like. If you used bread and butter pickles with too much turmeric, like I did, you won’t need to add any more. If you used sweet pickles, add it.
Let it sit for a half-hour or so and mix again before using. You want time for the mustard (and turmeric) powder to dissolve and start to soak into the pickles.
Scoop onto a hot dog or, like I have, a bratwurst with onions and mustard.
And that’s it.
I hope you liked the shot of the brat up there. This is likely to be the last grilled food I show for a while. Now that it’s getting into fall I’ll be doing more “kitchen” food: roasts, stews, pasta, etc.
Want more like this? For more recipes like this, that you can hold right in your hands, and write on, take notes, tear pages out if you want (Gosh, you're tough on books, aren't you?) you might be interested in How To Cook Like Your Grandmother, 2nd edition, Illustrated. Or to learn your way around the kitchen, check out Starting From Scratch: The Owner's Manual for Your Kitchen.
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7 Comments
Drew,
Call me “goofy”, but why are you trying “not to add to much of the vinegar” when you put the chopped pickles into the bowl then turn around a minute or two later and put a tablespoon or two of white vinegar back in? Why can’t you just use the “pickle juice” instead of the added vinegar? Or am I missing something?
-Frank-
(goofy)
Yeah, and why bother separating out the mustard seed, and then adding mustard in later? Also, you spent all that time picking mustard seeds out because it looks better for other people? You are a better man than I.
Which is not saying much, since I’m a woman.
Frank, you make a good point. I think I had planned to address that but forgot. I’ll update it soon, but the short answer is that the bread and butter pickles were made with apple cider vinegar. I tried it. It was strange.
Kristin, you reminded me of a line from Gilligan’s Island. The one where the Howell’s “discovered” they weren’t really married. The skipper could marry them (as long as they were at sea, so they built a raft, which sank (of course) but I digress) and the rest of the gang were witnesses. Gilligan was going to be the best man. The Skipper said, “Gilligan couldn’t be best man at an all-girls school.”
My food blogging friend, FranticHomecook asked me to stumble your site…
of course I had to check you out first.
I LOVE IT! Please come over to GreatCooksCommunity.com and become a member? You’d fit right in with us, and we don’t bite. But we do drool over each other’s food pics.
We would like to feature your relish on our blog. It’s so exciting to see a homemade recipe for relish; haven’t seen one of those
! Please email sophiekiblogger@gmail.com if interested. Thanks 
You can view our blog here:
blog.keyingredient.com/
Best looking hotdog I have ever seen, Drew!
Foodycat, it’s actually a bratwurst, but I’ll take the compliment anyway: Thanks!