Newfoundland Mustard Pickles Recipe | Sweet, Tangy & Easy Homemade

Introduction

Oh, Newfoundland mustard pickles! Just the name brings back a flood of memories, doesn’t it? Picture this: a chilly evening, a steaming bowl of stew, and a side of these sweet, tangy, mustardy jewels. They’re a staple for a reason, and today, we’re going to make them right here in your own kitchen. Forget those store-bought jars; this homemade version is bursting with flavor and surprisingly simple to whip up. Get ready to impress yourself and everyone you know with this absolute classic!

Why You’ll Love This Recipe

• Fast: You can have these delicious pickles ready in under an hour!
• Easy: Seriously, if you can chop a veggie and stir a pot, you’ve got this.
• Giftable: These make the best homemade gifts for friends, family, or even a little hostess surprise.
• Crowd-pleasing: Whether it’s a holiday gathering or a backyard BBQ, everyone goes nuts for these.

Ingredients

Gather ’round, chefs! Here’s what you’ll need to create these delightful Newfoundland Mustard Pickles:

• 1/4 cup salt: This helps preserve the veggies and adds that essential pickling flavor.
• 2 cups sugar: For that perfect sweet balance that makes these so irresistible.
• 1 cup vinegar: We’re talking white vinegar here, for that tangy bite.
• 2 cups white onion, chopped: A little oniony sweetness to mingle with the mustard.
• 2 large cucumbers, chopped: The star of the show, providing a crisp texture.
• 1 tablespoon mustard powder: Hello, flavor! This is where that signature mustard kick comes from.
• 1 (500 ml) bottle yellow mustard: Yes, the whole bottle! It adds creaminess and that classic mustardy goodness.
• 1 tablespoon cornstarch mixed with 1/4 cup water: This is our thickening magic, creating that lovely jammy consistency.
• 1 teaspoon turmeric powder: For a beautiful golden hue and a subtle earthy note.
• 1 head cauliflower, chopped: Adds a lovely bite and texture.
• 1 red pepper, chopped: For a pop of color and a touch of sweetness.
• 1/2 head green cabbage, chopped (optional): If you love a bit more texture and subtle sweetness, throw this in!
• 1 green pepper, chopped (optional): Another optional addition for extra veggie goodness and color.

How to Make It

Alright, apron on! Let’s get pickling. It’s really as simple as tossing everything into a pot and letting the magic happen.

1. Combine Everything (Almost!): Grab your biggest pot – you’ll want some room to stir! Toss in the salt, sugar, vinegar, chopped white onion, chopped cucumbers, mustard powder, that whole bottle of yellow mustard, turmeric powder, chopped cauliflower, chopped red pepper, and if you’re using them, the optional chopped green cabbage and green pepper. Give it a good stir to get acquainted.
2. Bring to a Boil & Simmer: Now, place that pot over medium-high heat and bring the whole glorious mixture to a boil. Once it’s bubbling away, reduce the heat to low, cover it up, and let it simmer gently for about 10 minutes. This gives all those beautiful flavors a chance to meld together.
3. Thicken It Up: While it’s simmering, quickly mix your cornstarch with 1/4 cup of water in a small bowl. You’re looking for a smooth, lump-free slurry. Now, pour this into the simmering pot and stir, stir, stir! Keep stirring continuously. You’ll notice it start to thicken up beautifully within a minute or two, turning into that perfect pickle spread we’re after.
4. Jar ‘Em Up: Once it’s thickened to your liking, carefully pour your hot mustard pickles into sterilized jars. Make sure you’ve got clean jars ready to go! Seal them up tight.

Substitutions & Additions

Feeling a little creative? That’s the spirit! Here are some ideas to make these pickles your own:

• Spice it Up: If you like a little heat, add a pinch of red pepper flakes or a finely chopped jalapeño to the pot.
• Different Veggies: Feel free to swap out or add other crunchy vegetables like chopped carrots, celery, or even some crisp green beans.
• Vinegar Swap: While white vinegar is traditional, you could experiment with apple cider vinegar for a slightly fruitier note.
• Extra Mustard Kick: For a bolder mustard flavor, add another teaspoon of mustard powder or a tablespoon of Dijon mustard.

Tips for Success

A few little pointers from my kitchen to yours to ensure these turn out perfectly:

• Sterilizing Jars: This is super important for proper sealing and shelf life! You can sterilize jars by washing them thoroughly in hot, soapy water, then placing them in a preheated oven at 220°F (104°C) for at least 15 minutes.
• Don’t Overcook: While you want the veggies to soften slightly, you don’t want them mushy. Keep an eye on them during the simmering and thickening stages.
• Prep Ahead: Chop all your vegetables the day before and store them in airtight containers in the fridge. This makes the actual pickling process even quicker!
• Taste and Adjust: Before thickening, give it a little taste (carefully, it’s hot!). You can adjust the sugar or vinegar slightly if you prefer it sweeter or tangier.

How to Store It

Once your jars are sealed and cooled, you can store these delicious Newfoundland Mustard Pickles in a cool, dark place like your pantry. They’ll keep their best quality for about 6 months. Once opened, be sure to store them in the refrigerator, where they’ll stay tasty for another 2-3 weeks.

FAQs

Q1: How do I know if my jars are sealed properly?

A1: After the jars have cooled completely, press down on the center of the lid. If it doesn’t flex or “pop” up and down, it’s sealed! If a lid is loose, refrigerate the jar and use it first.

Q2: Can I make these pickles vegetarian or vegan?

A2: Absolutely! This recipe is naturally vegetarian and vegan. Just be sure your ingredients (like sugar) are processed without any animal products if you’re strictly vegan.

Q3: What do I serve these pickles with?

A3: Oh, the possibilities! They are divine with roast beef, turkey sandwiches, ham, pea soup, burgers, hot dogs, or just scooped straight onto a cracker. They’re a versatile flavor booster!

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