Newfoundland Mustard Pickles

Why You’ll Love This Recipe

I love these mustard pickles because they combine several flavors and textures in one jar. I get crisp vegetables, sharp vinegar, sweet sugar, and a distinctive mustard sauce in every spoonful.

I also like how versatile they are at the table. I can serve them with roasted meat, salt beef, fish, sandwiches, burgers, or a simple plate of cheese and crackers.

Making them at home also lets me control the vegetables and the balance of sweetness and mustard. I can keep the pieces chunky for extra crunch or cut everything smaller for a relish-like consistency.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Vegetables

• 4 cups chopped cucumber
• 3 cups small cauliflower florets
• 2 cups pearl onions or chopped white onions
• 1 cup chopped red bell pepper
• 1/4 cup pickling or kosher salt
• Cold water, as needed

For the Mustard Sauce

• 3 cups white vinegar
• 2 cups granulated sugar
• 1/2 cup all-purpose flour
• 1/4 cup dry mustard powder
• 1 tablespoon ground turmeric
• 1 teaspoon celery seed
• 1/2 teaspoon ground ginger
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground cloves, optional

Directions

I place the cucumber, cauliflower, onions, and bell pepper in a large nonreactive bowl. I sprinkle the vegetables with the pickling salt and add enough cold water to cover them.

I cover the bowl and refrigerate the vegetables for about 8 hours or overnight. This brining step helps season the vegetables and maintain their texture.

Once the vegetables have finished brining, I drain them thoroughly and rinse them well under cold water to remove excess salt. I let them drain again while I prepare the mustard sauce.

I pour most of the vinegar into a large nonreactive saucepan and add the sugar. I bring the mixture to a gentle simmer, stirring until the sugar dissolves.

In a separate bowl, I whisk the flour, dry mustard, turmeric, celery seed, ginger, black pepper, and optional cloves together.

I gradually whisk the remaining vinegar into the dry mixture until I have a smooth slurry without flour lumps.

I slowly whisk this mixture into the simmering vinegar and sugar. I continue cooking and stirring until the sauce thickens and becomes smooth and glossy.

I add the drained vegetables to the mustard sauce and return everything to a gentle simmer.

I cook the vegetables for about 8–10 minutes, stirring carefully. I want them heated through and slightly tender while still retaining some bite.

For refrigerator pickles, I spoon the hot mixture into clean jars, let the jars cool, cover them, and refrigerate them.

If I plan to make shelf-stable jars, I use a tested canning recipe and its exact jar size, acidity, headspace, and processing instructions rather than changing the canning method or ingredient proportions.

I like to let my refrigerator mustard pickles rest for at least a day or two before serving so the vegetables have time to absorb the sweet and tangy mustard flavor.

Servings and Timing

I get approximately 6–7 cups of Newfoundland Mustard Pickles from this recipe, depending on the size of my vegetables and how thick I make the sauce.

• Prep time: 25 minutes
• Brining time: about 8 hours or overnight
• Cooking time: 20–25 minutes
• Cooling time: approximately 1 hour
• Active time: about 50 minutes
• Total time including brining: approximately 9–10 hours
• Yield: approximately 6–7 cups

Variations

For a more traditional vegetable mixture, I keep the combination focused on cucumber, cauliflower, and onions. I can leave out the bell pepper without losing the characteristic mustard-pickle flavor.

When I want extra crunch, I keep my cauliflower florets and cucumber pieces slightly larger and avoid overcooking them in the mustard sauce.

For a sweeter variation, I add a little more sugar when preparing refrigerator pickles. For a sharper result, I prefer keeping the vinegar flavor more pronounced.

When I want more mustard intensity, I increase the dry mustard slightly. I find that the mustard flavor becomes smoother after the pickles have rested in the refrigerator.

For extra color, I use a mixture of red and green bell peppers. They create a colorful contrast with the bright yellow mustard sauce.

I can also chop the vegetables more finely when I want something closer to mustard relish for sandwiches, burgers, or hot dogs.

Storage/Reheating

For this version, I store the cooled mustard pickles in clean, airtight jars in the refrigerator.

I always use a clean utensil when removing pickles from the jar and return the container promptly to the refrigerator.

I don’t reheat the pickles for serving. I usually serve them chilled or let the amount I need sit briefly at room temperature before adding it to a meal.

If I want shelf-stable mustard pickles, I don’t rely on the refrigerator instructions alone. I follow a laboratory-tested home-canning recipe from a trusted canning authority because safe processing depends on acidity, ingredient proportions, jar size, and processing time.

I discard the contents if I notice mold, an unusual odor, unexpected fermentation, a leaking container, or other signs of spoilage.

FAQs

What are Newfoundland Mustard Pickles?

I think of Newfoundland Mustard Pickles as a sweet-and-sour vegetable pickle coated in a distinctive yellow mustard sauce. Cucumber, cauliflower, and onions are common ingredients, although individual family recipes can differ.

Why do I brine the vegetables overnight?

I brine them to season the vegetables and help maintain a firmer texture. I rinse them thoroughly afterward because I don’t want the finished mustard sauce to become excessively salty.

How do I keep the mustard sauce from becoming lumpy?

I mix the flour, mustard powder, spices, and some of the cold vinegar into a smooth slurry before adding it to the hot liquid. I whisk continuously as I add it and continue stirring while the sauce thickens.

What do I serve with Newfoundland Mustard Pickles?

I especially like them with roast beef, turkey, ham, salt beef, fish, potatoes, and other hearty meals. I can also spoon them onto sandwiches or serve them as part of a cold meat and cheese plate.

Can I can Newfoundland Mustard Pickles for pantry storage?

Yes, but for pantry storage I use a tested canning recipe rather than improvising from refrigerator-pickle instructions. I follow the specified vinegar strength, ingredient quantities, jar size, headspace, and processing time because those details are important for safe home preservation.

Conclusion

Newfoundland Mustard Pickles give me a distinctive combination of crunchy vegetables and thick, sweet-tangy mustard sauce. The cucumber, cauliflower, onions, vinegar, mustard, turmeric, and spices come together in a colorful condiment with plenty of character.

Newfoundland Mustard Pickles

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Newfoundland Mustard Pickles combine crisp cucumber, cauliflower, onions, and bell pepper with a thick, sweet-tangy golden mustard sauce. This traditional Newfoundland-inspired condiment is delicious alongside roast dinners, fish, cold meats, sandwiches, and cheese.

• Author: Laura
• Prep Time: 25 minutes
• Cook Time: 20–25 minutes
• Total Time: Approximately 9–10 hours including brining
• Yield: 6–7 cups
• Category: Condiment
• Method: Pickling
• Cuisine: Newfoundland Canadian
• Diet: Vegan

Ingredients

• 4 cups chopped cucumber
• 3 cups small cauliflower florets
• 2 cups pearl onions or chopped white onions
• 1 cup chopped red bell pepper
• 1/4 cup pickling or kosher salt
• Cold water, as needed
• 3 cups white vinegar
• 2 cups granulated sugar
• 1/2 cup all-purpose flour
• 1/4 cup dry mustard powder
• 1 tablespoon ground turmeric
• 1 teaspoon celery seed
• 1/2 teaspoon ground ginger
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground cloves, optional

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Instructions

1. Place the cucumber, cauliflower, onions, and bell pepper in a large nonreactive bowl. Sprinkle with the pickling salt and add enough cold water to cover the vegetables.
2. Cover and refrigerate for about 8 hours or overnight.
3. Drain the brined vegetables thoroughly, rinse well under cold water to remove excess salt, and drain again.
4. Pour most of the vinegar into a large nonreactive saucepan and add the sugar. Bring to a gentle simmer, stirring until the sugar dissolves.
5. In a separate bowl, whisk together the flour, dry mustard, turmeric, celery seed, ginger, black pepper, and optional cloves.
6. Gradually whisk the remaining vinegar into the flour and spice mixture until a smooth, lump-free slurry forms.
7. Slowly whisk the slurry into the simmering vinegar and sugar mixture. Cook while stirring until the mustard sauce becomes thick, smooth, and glossy.
8. Add the drained vegetables to the mustard sauce and return the mixture to a gentle simmer.
9. Cook for 8–10 minutes, stirring carefully, until the vegetables are heated through and slightly tender but retain some bite.
10. For refrigerator pickles, spoon the hot mixture into clean jars and allow them to cool. Cover and refrigerate.
11. For the best flavor, let the refrigerated mustard pickles rest for at least 1–2 days before serving.

Notes

• For a more traditional vegetable combination, use cucumber, cauliflower, and onions and omit the bell pepper.
• For crunchier pickles, keep the cucumber and cauliflower pieces slightly larger and avoid overcooking them.
• For a sweeter refrigerator pickle, slightly increase the sugar. For a sharper flavor, keep the vinegar more pronounced.
• Increase the dry mustard slightly for a stronger mustard flavor.
• A mixture of red and green bell peppers can be used for additional color.
• Chop the vegetables more finely to create a mustard relish suitable for sandwiches, burgers, and hot dogs.
• This recipe is intended for refrigerator storage. Store cooled pickles in clean, airtight jars in the refrigerator and always use a clean utensil when serving.
• For shelf-stable pantry storage, use a laboratory-tested home-canning recipe and follow its exact vinegar strength, ingredient proportions, jar size, headspace, and processing instructions.
• Serve the pickles chilled or allow the desired portion to sit briefly at room temperature before serving. Reheating is not necessary.
• Discard the pickles if there are signs of spoilage such as mold, unusual odors, unexpected fermentation, or a leaking container.

Nutrition

• Serving Size: 1/4 cup
• Calories: 85 kcal
• Sugar: 16 g
• Sodium: 380 mg
• Fat: 0.5 g
• Saturated Fat: 0 g
• Unsaturated Fat: 0.3 g
• Trans Fat: 0 g
• Carbohydrates: 19 g
• Fiber: 1 g
• Protein: 1 g
• Cholesterol: 0 mg