Forktionary

Mustard Pickles Recipe

This family-favourite recipe, straight from a 1970s Prince Edward Island Women's Institute cookbook, transforms garden-fresh cucumbers into tangy, irresistible mustard pickles! Perfect alongside holiday feasts, hearty meat and potatoes, or as a zesty burger relish. These pickles are bursting with flavour and guaranteed to become a new family favourite.

Prep Time 30 mins
Cook Time 86 mins
Calories 499.2 kcal
Protein 11g
Rating 4.2 (5 Reviews)
Mustard Pickles 11

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Mustard Pickles

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How to Make Mustard Pickles

  1. **Prepare the Vegetables:** Peel and cut the onions into medium-sized pieces. Peel the cucumbers, remove the seeds and centers, and cut into 1-inch pieces. If using young, firm cucumbers, you can leave the skin on. Cut the cauliflower into small florets and dice the red pepper.
  2. **Brine the Vegetables:** In a large bowl, combine the salt and water. Add the prepared vegetables, along with a pinch of alum (optional). Gently stir, ensuring all vegetables are submerged. Cover and let stand overnight in the refrigerator.
  3. **Drain and Rinse:** After soaking overnight, drain the vegetables thoroughly and rinse under cold water.
  4. **Make the Spice Bag:** Place the pickling spice in 3-4 layers of cheesecloth and tie it securely with string or kitchen twine.
  5. **Prepare the Pickling Sauce:** In a large saucepan, combine 3 cups of vinegar, 3 cups of sugar, and the spice bag. Bring to a boil over medium-high heat. Once boiling, remove the spice bag and discard.
  6. **Thicken the Sauce:** In a separate bowl, whisk together the remaining 3 cups of vinegar, 3 cups of sugar, flour, mustard powder, turmeric, and celery seed. Gradually whisk this mixture into the hot vinegar and sugar mixture in the saucepan.
  7. **Simmer the Pickles:** Continue stirring constantly with a whisk until the sauce has thickened to a desired consistency. Reduce heat to low, add the drained vegetables, and simmer gently for 25 minutes, stirring occasionally to prevent scorching.
  8. **Canning (Optional):** While the mixture is still hot, carefully ladle the pickles into hot, sterilized jars, leaving 1/2-inch headspace. Process in a boiling water bath according to your preferred canning method for safe storage. If not canning, allow to cool completely in jars before storing in the refrigerator.
  9. **Cool and Enjoy:** Let the pickles cool completely before storing in the refrigerator. Enjoy! These pickles will develop even more flavour over time.

Nutrition Information (Approximate per serving)

Sodium

1 g

Sugar

377g

Fat

1g

Carbs

37g

Recipe Tags (Choose a tag and find related recipes!)

Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Canning Condiments Etc Side Dishes Vegetables Canadian Fall Heirloom Historical Holiday Event Vegan Vegetarian Stove Top Dietary Christmas Thanksgiving Seasonal Inexpensive Equipment Number Of Servings Technique 4 Hours Or Less