Mustard Pickles (Newfoundland)

canadian-newfoundland-mustardpickles A decades old favourite in Newfoundland as a zesty addition to fish cakes, Jigg’s dinner and many other traditional meals.

¼ cup sea salt
2 cups sugar
1 cup vinegar
2 cups white onion
2 large cucumbers
1 Tbsp. mustard powder
1 bottle yellow mustard (500 mL)
1 Tbsp. cornstarch, mixed into ¼ cup water
1 tsp. ground turmeric powder
1 head cauliflower
1 red pepper
½ head green cabbage, optional
1 green pepper, optional

Roughly chop or large dice all of the garden vegetables.

Combine all ingredients in a heavy-bottom pot and bring to a boil on med high heat.

Once the mixture boils, reduce heat to a gentle simmer and stir pot occasionally with a wooden spoon.

Season the mix with salt and pepper and continue to simmer for roughly 20 minutes.

At this point remove from heat, let cool and serve.

This well last for up to a week in your fridge and when bottled and sealed up to a year. So make a big batch to share with friends and family and don’t forget to give your Mudder a big hug and kiss next time you see her!

Makes 48.