Y’all know I’m BIG on condiments. Any chance I have to create some new, fucking tasty sauce makes me the happiest of all campers. This one is something I’m SUPER proud of. Sweet Honey Mustard with a kick from some Hot Dill Pickle Brine? SIGN ME THE FUCK RIGHT UP. This is super easy to make, so let’s get into it!

This recipe is in collaboration with Grillo’s Pickles (@grillospickles), who let me tell y’all… make the BEST fucking pickles. And I’m not joking. Y’all know I take pickles very seriously in this house… but these are better than my homemade ones I swear. Perfectly tangy, crispy, and just fucking delicious, all made with super clean and minimal ingredients. I could literally bathe in the brine it’s so fucking good.

This recipe really couldn’t be any easier to whip up. Just mix your whole grain mustard, dijon mustard, yellow mustard, hot dill pickle brine, agave nectar, and salt / pepper together in a bowl until smooth. You can adjust the amount of agave, pickle brine, and salt / pepper to your liking, depending on if you like it to be more sweet, or more tangy. It’s best kept in a mason jar in the fridge, and will last you about a month (if you don’t eat it all before then).

And that’s it! I told you, super fucking easy. Use it on a vegan ham sandwich, to dip vegan chicken nugs in, put it on vegan hot dogs, dip potatoes into it, the list of possibilities are endless!

Just wanted to give a huge thanks to Grillo’s for collaborating with me on this recipe, there will be a bunch more coming out this week along with a giveaway, so make sure to stay tuned in to win a months supply of pickles & gear from them! As always, if you make this make sure to tag me @plvntfood / #plvntfood on Instagram. Love y’all with my cold little heart.

Pickle Brine Honey Mustard

VEGAN Pickle Brine Honey Mustard is the perfect sauce for any sandwich, dippage situation, etc.

Prep Time 10 minutes
Author PLVNTFOOD by Chef Brianna Gallo


  • ½ cup whole grain Dijon mustard
  • ¼ cup yellow mustard
  • ½ cup smooth Dijon mustard
  • ¼ – ½ cup agave nectar
  • ¼ cup dill pickle brine
  • Salt / pepper to taste


  1. Whisk all ingredients together until smooth. Adjust agave / salt / pepper to your liking. Store covered in the fridge.

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