1 tablespoon vegetable oil
1 1/2 teaspoons mustard seeds
1 tablespoon lime juice
1 teaspoon dill pickle brine or white vinegar
3/4 teaspoon freshly ground black pepper
1/2 teaspoon salt
1/4 teaspoon turmeric
1/8 teaspoon cayenne pepper
3 quarts popped popcorn

• In a 6-quart Dutch oven, heat oil over medium heat. Add mustard seeds: cover and cook about 1-2 minutes or just until the seeds stop popping (be careful not to burn seeds). Reduce heat and stir in lime juice, pickle brine, pepper, salt, turmeric and cayenne pepper.
• Stir in popcorn until well coated. Serve immediately or spread popcorn mixture on sheets of foil to cool. Store in an airtight container.

Yield: about 2 1/2 quarts