If you grew up in Newfoundland, there’s a good chance you’ve enjoyed a spoonful of Newfoundland Mustard Pickles at the dinner table. This decades-old favorite is a staple alongside classic dishes like fish cakes, Jigg’s dinner, or even a simple sandwich. Tangy, zesty, and just the right balance of sweet and savory, these homemade mustard pickles are a cherished part of Newfoundland food culture.
This recipe makes 6 pint jars (about 48 servings) — perfect for stocking your pantry, sharing with family, or gifting to your Mudder (because no visit is complete without dropping off a jar and a hug).
Ingredients for Newfoundland Mustard Pickles
You’ll need a mix of fresh vegetables, pantry staples, and a few spices to achieve that traditional taste.
- ¼ cup salt – helps draw out moisture from vegetables.
- 2 cups sugar – balances the tanginess with sweetness.
- 1 cup vinegar – white vinegar works best for that sharp flavor.
- 2 cups white onion – diced for texture and mild sweetness.
- 2 large cucumbers – peeled and chopped into bite-sized pieces.
- 1 tbsp mustard powder – gives depth to the mustard flavor.
- 1 (500 ml) bottle yellow mustard – the base of the recipe.
- 1 tbsp cornstarch (mixed into ¼ cup water) – thickens the pickle sauce.
- 1 tsp turmeric powder – adds earthy flavor and vibrant yellow color.
- 1 head cauliflower – cut into small florets.
- 1 red pepper – adds color and sweetness.
- ½ head green cabbage (optional) – for extra crunch.
- 1 green pepper (optional) – for flavor and variety.
Step-by-Step Instructions
Follow these simple steps to make a batch of traditional Newfoundland mustard pickles:
- Prep the Vegetables
Roughly chop or dice the onions, cucumbers, cauliflower, and peppers into bite-sized pieces.
- Combine Ingredients
In a heavy-bottomed pot, add all the vegetables, vinegar, sugar, mustard, mustard powder, turmeric, and salt. Stir well to combine.
- Simmer
Bring the mixture to a boil over medium-high heat. Once boiling, reduce to a gentle simmer. Stir occasionally with a wooden spoon to prevent sticking.
- Thicken the Sauce
Mix cornstarch with water to form a slurry, then stir it into the pot. Continue simmering for about 20 minutes, until the sauce has thickened slightly and the vegetables are tender but not mushy.
- Season and Cool
Adjust seasoning with additional salt and pepper if needed. Remove from heat and let cool before serving.
Tools Needed for Making Newfoundland Mustard Pickles
To make this recipe smooth and stress-free, gather these basic kitchen tools before you start:
- Large heavy-bottomed pot – prevents scorching and allows even cooking.
- Sharp knife and cutting board – for chopping all the vegetables.
- Wooden spoon – gentle on your pot and great for stirring thick sauces.
- Measuring cups and spoons – for accurate ingredient portions.
- Mixing bowls – for holding chopped vegetables before cooking.
- Sterilized jars with lids (if preserving) – essential for long-term storage.
- Canning funnel & ladle (optional) – makes filling jars neat and efficient.
Having everything ready not only makes the process faster but also ensures your mustard pickles turn out just right.
Storage Tips
- Short-term storage: Keeps in the refrigerator for up to 1 week in an airtight container.
- Long-term preserving: If bottled and sealed properly in sterilized jars, mustard pickles can last up to 1 year. Perfect for big-batch preserving and sharing during the holidays.
Pro Tip: Always sneak a jar to your Mudder when you visit — it’s tradition in Newfoundland!
Serving Suggestions
Newfoundland mustard pickles are incredibly versatile. Try them:
- With fish cakes for a classic East Coast pairing.
- Alongside a hearty Jigg’s dinner.
- As a topping for sandwiches or cold cuts.
- On a holiday table as part of a pickle tray.
FAQs About NewfoundlandMustard Pickles
Can I substitute other vegetables?
Yes! Some families add carrots, beans, or zucchini. Just keep the vinegar and mustard base the same.
Can I reduce the sugar?
You can, but the traditional balance of sweet and tangy might be affected. Try cutting it by 25% if you prefer a less sweet version.
Do I need to sterilize jars for storage?
If you plan to store mustard pickles longer than a week, sterilized jars and proper sealing are essential for food safety.
Why add turmeric?
Turmeric not only enhances flavor but also gives the pickles their bright golden-yellow color.
Final Thoughts
Making Newfoundland mustard pickles is more than just a recipe — it’s a tradition that connects generations. Whether you’re preserving jars for winter, serving them at Sunday dinner, or gifting them to loved ones, these tangy pickles bring comfort and nostalgia to every bite.
If you try this recipe, leave a comment below, rate it, or share your batch on social media — we’d love to see how you enjoy your homemade mustard pickles!
Newfoundland Mustard Pickles
Ingredients
Method
- Prepare Vegetables: Chop onions, cucumbers, cauliflower, peppers, and cabbage (if using) into bite-sized pieces.
- Combine in Pot: In a heavy-bottomed pot, add all vegetables along with vinegar, sugar, yellow mustard, mustard powder, turmeric, and salt. Stir well.
- Bring to a Boil: Heat over medium-high until the mixture begins to boil.
- Simmer: Reduce to low heat and simmer gently, stirring with a wooden spoon.
- Thicken Sauce: Stir in cornstarch slurry (cornstarch mixed with water) and cook for about 20 minutes until slightly thickened.
- Cool: Remove from heat and let cool completely.
- Store: Transfer into sterilized jars. Keep refrigerated for up to 1 week, or properly sealed for up to 1 year.