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.

Newfoundland Mustard Pickles.

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.

Newfoundland Mustard Pickles.

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!

Love traditional Newfoundland Recipes?

If you’d like to see more traditionally inspired recipes from our province, please check out this collection on some of our Most Popular Newfoundland recipes.

Like these Newfoundland Mustard Pickles recipe?

You’ll find many more traditional and Newfoundland inspired recipes in our Newfoundland section and even more great dishes in our Fish & Seafood Category

5 pounds chopped veggies for Mustard Pickles.

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Newfoundland Mustard Pickles.

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Yield: 48 servings (6 pint jars)

Newfoundland Mustard Pickles

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Mustard Pickles. A decades old favourite in Newfoundland as a zesty addition to fish cakes, Jigg's dinner and many other traditional meals.

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Ingredients

• 1/4 cup salt
• 2 cups sugar
• 1 cup vinegar
• 2 cups white onion
• 2 large cucumbers
• 1 tbsp mustard powder
• 1 500 ml bottle yellow mustard
• 1 tbsp cornstarch, mixed into 1/4 cup water
• 1 tsp turmeric powder
• 1 head cauliflower
• 1 red pepper
• 1/2 head green cabbage (optional)
• 1 green pepper( optional)

Instructions

1. Roughly chop or large dice all of the garden vegetables.
2. Combine all ingredients in a heavy-bottom pot and bring to a boil on med high heat.
3. Once the mixture boils, reduce heat to a gentle simmer and stir pot occasionally with a wooden spoon.
4. Season the mix with salt and pepper and continue to simmer for roughly 20 minutes.
5. At this point remove from heat, let cool and serve.
6. 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

48

Serving Size

1
Amount 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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