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Dill Pickle Mustard by Pogue Mahone


By age ten, Sam Addison was already working on the brine that led to this ingenious sandwich spread, which marries the burn of mustard with the salty-sour kick of dill pickles. The Virginia native moved to Austin for culinary school and now sells four popular kinds of cold-pack cukes.

Read what Garden & Gun has to say about Pogue Mahone Pickles here.

To make this signature mustard, whole mustard seeds are soaked in Pogue Mahone Pickle’s Fresh Dill & Garlic Pickle brine and secret spices and then hand-blended to a perfect texture.  Slather on the spicy vinegary goodness.

• 8 oz.

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