Ingredients
- ¼ cupdry mustard powder
- 2 teaspoonslight brown sugar
- 1 teaspoonkosher salt
- ½ teaspoonground turmeric
- ¼ teaspoonhot smoked paprika
- ¼ teaspoongarlic powder
- ½ cupsweet pickle juice
- ¼ cupwater
- ½ cupapple cider vinegar
- ¼ cupmustard seed
Directions
- 1
Whisk together the dry mustard, brown sugar, salt, turmeric, paprika, and garlic powder in a small, microwave-safe bowl. Measure out the pickle juice, water, and vinegar and have standing by.
- 2
Place the mustard seed into a spice grinder and grind for a minimum of 1 minute, stopping to pulse occasionally. Once ground, immediately add the mustard to the bowl with the spices and pour over the liquid mixture. Whisk to combine.
- 3
Place the bowl into the microwave and heat on high for 1 minute. Remove and puree with an immersion blender for one minute. Pour into a glass jar or container and cool uncovered, about an hour. Once cool, cover, and store in the refrigerator for up to 1 month.