Simple Apple Jam
40 min
Ready in under half an hour and tastes nothing like the store-bought stuff. Great on bread, next to cheese, or spooned over dessert.
easyquickside dish
Mix it up in two minutes and your burgers will never be the same. That pickle brine is the secret.
Instructions
- 1
Mix together the mayonnaise, ketchup, mustard, pickle brine, and Worcestershire sauce until smooth.
- 2
Now taste it and season with salt and pepper until it's just right.
Per average serving
876
Calories
kcal
3
Protein
g
13.1
Carbs
g
90.9
Fat
g
1.4g
Fiber
8.9g
Sugar
2836mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
876
Calories
kcal
3
Protein
g
13.1
Carbs
g
90.9
Fat
g
1.4g
Fiber
8.9g
Sugar
2836mg
Sodium
Tips from the kitchen
- Add the pickle brine a little at a time and stir as you go. Four tablespoons makes it pourable, but if you like it thicker to hold on a bun, hold back a tablespoon.
- Whisk the mustard and ketchup into the mayo first before the brine goes in. It blends smoother that way and you won't get streaks of yellow.
- Taste before you reach for the salt. The pickle brine and Worcestershire are both salty already, so you might need less than the half teaspoon.
- Let it sit in the fridge 30 minutes before you use it if you have time. The flavors settle and the brine mellows into the mayo.
Ways to vary it
- A grated clove of garlic or a pinch of smoked paprika stirred in gives it a bit more bite, if that's your thing.
- Swap the pickle brine for the juice from a jar of pickled jalapeños for a version with some heat.
- Chop up a couple of the actual pickles and fold them in for a chunkier, more relish-like dressing.
Storage & leftovers
Keep it in a sealed jar in the fridge and it'll be good for about a week. Don't freeze it, the mayo splits and goes grainy when it thaws. No reheating needed since it's served cold straight from the fridge.
What to serve with it
Spoon it onto burgers, obviously, but it's also good with fries, on a chicken sandwich, or as a dip for onion rings.
UC
By Untrained ChefPublished 26 May 2026 · Updated 11 July 2026
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