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 ½ quarts.
Recipe compliments of the Popcorn Board