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Ladling mustard pickles into sterilized mason jars with a canning funnel.

Newfoundland Mustard Pickles

Tangy, zesty, and sweet, these traditional Newfoundland mustard pickles are the perfect side for fish cakes, Jigg’s dinner, or sandwiches. A true East Coast classic!
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 6 pint jars (48 servings)
Cuisine: Newfoundlander
Ingredients Method

Ingredients
  

  • ¼ cup salt
  • 2 cups sugar
  • 1 cup white vinegar
  • 2 cups white onion diced
  • 2 large cucumbers peeled and chopped
  • 1 tbsp mustard powder
  • 1 500 ml bottle yellow mustard
  • 1 tbsp cornstarch mixed into ¼ cup water
  • 1 tsp turmeric powder
  • 1 head cauliflower cut into florets
  • 1 red pepper diced
  • ½ head green cabbage optional, chopped
  • 1 green pepper optional, diced

Method
 

  1. Prepare Vegetables: Chop onions, cucumbers, cauliflower, peppers, and cabbage (if using) into bite-sized pieces.
  2. Combine in Pot: In a heavy-bottomed pot, add all vegetables along with vinegar, sugar, yellow mustard, mustard powder, turmeric, and salt. Stir well.
  3. Bring to a Boil: Heat over medium-high until the mixture begins to boil.
  4. Simmer: Reduce to low heat and simmer gently, stirring with a wooden spoon.
  5. Thicken Sauce: Stir in cornstarch slurry (cornstarch mixed with water) and cook for about 20 minutes until slightly thickened.
  6. Cool: Remove from heat and let cool completely.
  7. Store: Transfer into sterilized jars. Keep refrigerated for up to 1 week, or properly sealed for up to 1 year.