Dalí’s Heist Mustache Pickles
Based on:
TypeSide dish
Serves4 people
DateOctober 6, 2026
Dalí’s mustache, sharp and sour, as a side dish – an ode to the stolen art.
Long pickles and red peppers form a stylized Dalí mustache on the plate, with a sharp, sour taste. This side dish nods to the stolen art book cover and Dalí’s iconic mustache. The clash of spicy and sour flavors keeps the suspense of the art theft alive in every bite.
Ingredients
- 8 medium sour pickles
- 2 red pointed peppers
- 1 red onion
- 2 cloves garlic
- 3 tbsp white wine vinegar
- 1 tbsp sugar
- 1 tsp coarse sea salt
- 2 tbsp olive oil
- 1/2 tsp chili flakes
- 1 lemon (zest and juice)
- freshly ground black pepper
Method
- Slice the pickles lengthwise to get long halves.
- Halve the pointed peppers lengthwise, remove seeds, and slice each half again lengthwise for long thin strips.
- Slice the red onion into thin half rings.
- In a bowl, mix white wine vinegar, sugar, sea salt, olive oil, chili flakes, lemon zest and juice. Stir until sugar dissolves.
- Add the red onion and thinly sliced garlic to the marinade. Let sit for 15 minutes.
- On each plate, place two pickle halves as the bottom of a mustache, with the ends curling upward.
- Lay a strip of red pepper outside each pickle half, forming a double mustache with upward curling points.
- Spoon the marinated onion and garlic in the center, as the 'book' between the mustache tips.
- Sprinkle with black pepper to taste.
Serving notes
- Serve on a white plate for extra contrast.
- Add a small bowl of extra marinade for dipping.
- Sprinkle some lemon zest as 'shine' on the mustache tips.