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I am thinking the difference is that there is more different ingredients in sweet mustard pickles than lady ashburn, I made lady ashburn last week and they are so good but looking for a mustard recipe now
Ketchup, mustard, lettuce, tomato, onions, pickles, cheese, etc.
Sweet Mustard is sweeter than Plain Mustard.
Depending on the burger, the ingredients differ. Many have ketchup, onions, pickles, mustard, lettuce, tomato, and cheese, and then either chicken breast or a ground beef patty.
Corn, cucumber, eggs, mayonnaise, mustard, onion, peas, pepper, pickles, potatoes, salt and sour cream are ingredients in Latvia's country potato salad.Specifically, boil potatoes and boil and halve eggs. Chop cucumber, onion and small pickles. Put the potatoes in a mixing bowl and add in the following order pickles, cucumber, corn, peas and sour cream. Mix gently. Add salt and then pepper. Mix onion with mayonnaise and mustard and then add to the salad. Serve fresh.
I love pickles. Pickles love me
Cornichons are typically pickled using a vinegar brine with herbs and spices, like tarragon and mustard seeds, which gives them a unique flavor profile that is more tangy and savory compared to sweet pickles. They are not traditionally made with dill, so they are not dill pickles.
Sweet pickles
Zack Montana's favorite food is subway turkey on whole wheat with mustard and pickles. It is hot dog and cheese burgers plus pickles and mustard.
Hmmm this is makes me want pickles...
no
MU Extension ● University of Missouri ● Columbia ● Kansas City ● Rolla ● St. Louis Quick Answers Can dry mustard be substituted for mustard seed when canning pickles? How much is used? Yes, dry mustard can safely be used as a substitute for mustard seed. However, it may make the brine cloudier than mustard seed and may alter the flavor. 1 teaspoon mustard seeds = 1½ teaspoons dry mustard. This substitution is most likely for use in foods and in making mustard vs. being used to flavor a brine. You will have to decide what sort of mustard flavor you want in what kind of pickles (i.e.: bread and butter or sweet slices). And since even mustard pickles (which use dry mustard) vary from 1/4 t to 2 T dry mustard for 2-6 pints of pickles, there is a lot of individual preferences in recipes. So the exact amount of dry mustard needed will vary; you'll have to experiment! Source: Elizabeth L. Andress, Ph.D, Professor and Extension Food Safety Specialist, Director, National Center for Home Food Preservation, Department of Foods and Nutrition, The University of Georgia