As diehard fans know, Trader Joe’s giveth and Trader Joe’s taketh away, especially with regard to seasonal items. There is no reason you need to give up your favorite dill pickle mustard now that your favorite grocery chain has yanked it from the shelves, though. Grab a blender and an airtight lidded container and you can enjoy this homemade, equally fab version in the dead of winter, baby! We tested these side-by-side and it was indistinguishable from the store version.
Your move, Trader Joe’s!
6 ounces prepared yellow mustard 4 tablespoons distilled vinegar ⅓ heaping cup sliced dill pickles 2 heaping teaspoons dried dill 1 teaspoon garlic, minced ½ teaspoon onion powder ¼ scant teaspoon turmeric Salt to taste
Pour the mustard in a medium bowl.
Blend the rest of the ingredients in a blender until smooth. There will still be some dill flecks present, just as there is in the store version.
Pour in the smooth ingredients with the mustard. You may need to use a silicone spreader to get everything out. Mix the mustard and the vinegar mix with a spoon. Salt to taste.
Transfer into an airtight jar and refrigerate. It should stay safe to use for at least a couple of months. Waiting a couple of days after mixing is ideal for the flavors to meld.