Mustard Pickles Recipe

Unveil the tangy charm of Newfoundland with this classic Mustard Pickles recipe, lovingly retrieved from my collection of vintage fundraising cookbooks from the 60s, 70s, and 80s. Mustard pickles hold a special place in Newfoundland kitchens, reflecting a tradition of preserving and enjoying the region’s unique flavors. This recipe combines crisp vegetables with a zesty mustard sauce, creating a delightful condiment that’s perfect for brightening up any meal.

The process of making these mustard pickles is both simple and satisfying. Fresh cucumbers, cauliflower, and peppers are bathed in a tangy mustard mixture, then allowed to marinate until they achieve the ideal balance of flavor. The result is a vibrant, crunchy pickle that adds a burst of flavor to sandwiches, burgers, or even served alongside meats.

This Mustard Pickles recipe is more than just a condiment it’s a taste of Newfoundland’s culinary history. Each jar is a testament to the island’s resourcefulness and love for hearty, flavorful food. Whether you’re a seasoned fan of Newfoundland cuisine or just discovering its treasures, this recipe offers a delicious connection to the island’s rich culinary heritage.

Mustard Pickles Recipe:

2 cauliflower
3 or 4 cucumbers
1/2 cup pickling onions
1/2 cup pickling salt
3 cups sugar or to taste
1/2 cup cold water
1 tbsp. dry mustard
1/2 tsp. turmeric
5 cups vinegar
1 tbsp. mustard seeds
1 24-oz bottle prepared mustard
flour

Wash cauliflower and cucumbers well. Peel onions and cut up cauliflower and cucumbers. Layer vegetables and pickling salt. Cover and let stand overnight. Drain and thoroughly rinse off pickling salt with cold water.

Add dry mustard, turmeric and mustard seeds to 1/2 cup cold water and steep.

Combine sugar, dry mustard, turmeric, vinegar, mustard seeds, and prepared mustard and flour to thicken. Stir in spice mixture and vegetables. Cook for 30 minutes. Thicken with flour, pour into hot sterilized jars and seal.