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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.

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

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

Find it online: https://thefamilycooking.com/newfoundland-mustard-pickles/