Honey Dijon Mustard Pickles

Honey Dijon Mustard Pickles. A new twist on a traditional favourite that brings a welcome sweet and tangy burst of flavour!

You might have noticed a little bit if an upswing of pickling recipes lately, here on Rock Recipes.

Spouse and I have spent the last few weeks perfecting a few recipes that we've meant to do for a long time. We finally got around to it!

End of summer is always a busy time for us. We like to get in the last of our summer entertaining before the cooler, and always in Newfoundland, WETTER weather sets in.

I'm normally getting in as much BBQ and smoker time as I can in the waning weeks of summer as well. In fact I have a smoker full of bacon curing now to be smoked in a few weeks.

I have to fill the freezer for winter! Once you start making home cured and smoked bacon, there is no going back! 

Squirrelling season!

In addition to my sausage, hams and bacon production, we have been very busy squirrelling away jams and pickles for the winter. 

Pickle production was prompted by a few donations of green tomatoes and cucumbers from friends with greenhouses. That sort of started the production inspiration. I wasn't letting any of that produce go to waste.

We haven't stopped since. I think we are now up to almost a dozen different varieties of pickles this year! 

More of them are coming up soon, so stay tuned.

Local inspiration for Honey Dijon Mustard Pickles.

As many readers will attest, good old fashioned Mustard Pickles are a mainstay in Newfoundland kitchens. They are not strictly local though.

I have heard from plenty of folks, especially in the Atlantic and Prairie regions whose families have made them for generations as well.

The inspiration for these came when I was making a Honey Dijon dressing for a salad when grilling a steak a few weeks back. With pickles on the brain, it suddenly occurred to me to try this idea!

It turned out particularly deliciously well! I took inspiration from the dressing, so when the pickles are done, if any if the mustard same is left in the bottle, you can just use it as salad dressing. 

You know I don't like to waste anything! 

Love pickles? 

My favourite sweet pickles of all time are my Yum Yum Pickles recipe. Be sure to give those a try too. 

Like this Honey Dijon Mustard Pickles recipe?

You'll find many more traditional and Newfoundland inspired recipes in our Newfoundland section and even more great dishes in our Pickles Condiments & Sauces category.

It's easy to keep up with the latest home style cooking & baking ideas from Rock Recipes. Be sure to follow Rock Recipes Facebook Page and follow us on Instagram. 

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Yield: 5-6 pints

Honey Dijon Mustard Pickles

Prep Time: 30 minutes

Cook Time: 20 minutes

Additional Time: 20 minutes

Total Time: 1 hour 10 minutes

Honey Dijon Mustard Pickles. A new twist on a traditional favourite that brings a welcome sweet and tangy burst of flavour!

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Ingredients

• 5-6 large cucumbers
• 2 large red peppers (cut in bite sized pieces, not too small.
• 1 cup pearl onions (or one large onion diced large)
• 8-10 cloves sliced garlic (optional)
• 1 cup honey
• 1 cup brown sugar
• 1 cup apple cider vinegar
• 1 cup dijon mustard (not whole grain)
• 3 tablespoon kosher salt
• 2 tablespoon mustard powder
• 2 teaspoon turmeric
• ½ teaspoon black pepper
• 2 tablespoon corn starch in ¼ cup water (ClearJel can also be used. see note)

Instructions

1. NOTE: For your reference, photos of the recipe procedure appear in the post above and the notes below.
2. First prepare the vegetables. Peel the pearl onions, or peel and dice larger onions. Cut the garlic in about ⅛ inch slices. Cut the red peppers into bite sized pieces. Cut the cucumbers in 1 inch rounds, then cut the rounds in quarters. Set the veggies aside.
3. In a large pot add the honey, brown sugar, cider vinegar, dijon mustard, kosher salt, mustard powder, turmeric and black pepper.
4. Bring this mixture to boiling and add the veggies.
5. Stir well and bring the mixture to a slow simmer.
6. Simmer for about 15 minutes, stirring often.
7. Finally, thicken the mixture by adding the slurry of corn starch (or Clear Jel) and water, and simmering for an additional couple of minutes, stirring constantly
8. Have your sterilized bottles at the ready.

To bottle the Honey Dijon Mustard Pickles

1. Sterilize your jars, their seals and fastening rings in boiling water.
2. Fill the bottles to the first line of the neck of the jars.
3. Add the seals and rings, to the bottles. The rings should only be finger tight; just enough to ensure the seals have a little bit of pressure on them so that they do not slip out of place in the water bath.
4. Process in a hot water bath as directed by the bottle manufacturer for 15 minutes. (30 minutes if using Clear Jel) The bottles MUST be fully submerged in gently boiling water to seal properly.
5. Turn off the burner after 15 minutes and allow the bottles to sit for an additional 5 minutes submerged in the water.
6. Finally remove the sealed bottles from the water.
7. Let them cool completely before tightening the ring fasters and storing on a cool, and preferably dark place for up to a year.

Notes

I have begun to use Clear Jel in most of my pickles and pie fillings now. It is a modified corn starch which holds up better to hot and cold temperatures and to reheating.
You can find it at Amazon at this AFFILIATE LINK.

Nutrition Information

Yield

60

Serving Size

30 ml
Amount Per Serving Calories 40Total Fat 0gSaturated Fat 0gUnsaturated Fat 0gSodium 384mgCarbohydrates 9gFiber 0gSugar 8gProtein 0g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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