Newfoundland Mustard Pickles
Mustard Pickles. A decades old favourite in Newfoundland as a zesty addition to fish cakes, Jigg's dinner and many other traditional meals.
Resharing this recipe today with updated photos and a few options. In this version oif the recipe I used only, cucumbers, red and yellow sweet bell peppers, cauliflower and instead of the chunks of white onion, I used a couple of cups if perl onions.
I remember the pearl onions fondly from the jars of now discontinued and much missed Zest brand mustard pickles years ago. It seemed everyone dug through the jar to get one of those sweet crunchy globes of goodness!
aka Mark's “MUDDERS” PICKLES
There is no better way to preserve those summer garden vegetables then a good mustard pickle. Almost a necessity on fish cakes, or with jiggs dinners. It's a real fixture on the table for many a mug up in homes across the Island.
This is a good guideline base recipe upon which anything you want can be added or swapped out. A basic recipe could just include cucumbers, cauliflower and onions for example.
Next time you cant find these on grocery store shelves, remember I got you covered with my amped up version.
These “Mudder’s” pickles are named after my Mom, because like her, they are the best!
And if you are not following Chef Mark Mc Crowe on Instagram, it’s high time you did!
Chef Mark’s Pickled Beets Recipe is also available.
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!
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Newfoundland Mustard Pickles
Mustard Pickles. A decades old favourite in Newfoundland as a zesty addition to fish cakes, Jigg's dinner and many other traditional meals.
Ingredients
- ¼ cup salt
- 2 cups sugar
- 1 cup vinegar
- 2 cups white onion
- 2 large cucumbers
- 1 tablespoon mustard powder
- 1 500 ml bottle yellow mustard
- 1 tablespoon cornstarch, mixed into ¼ cup water
- 1 teaspoon turmeric powder
- 1 head cauliflower
- 1 red pepper
- ½ head green cabbage (optional)
- 1 green pepper( optional)
- 2 cups peeled pearl onions (optional, or to replace the white onion)
Instructions
- 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!
Nutrition Information
Yield
48Serving Size
1Amount Per Serving Calories 54Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 712mgCarbohydrates 12gFiber 1gSugar 10gProtein 1g
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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Hi Barry
I noticed there is an empty bullet at the bottom of the ingredient list. Is there an ingredient missing from the list or is the bullett a typo?
Regards
I just made this pickle and it is very good but a bit salty and that might just be the difference in the mustard from the States compared to Canada. I have added it to my fruit cellar and will serve it in a couple of weeks. Thank you for sharing so many wonderful recipes.