Introduction
Oh, Newfoundland! Just the name brings to mind cozy kitchens, the smell of the sea, and traditions passed down through generations. And speaking of traditions, have you ever had a truly authentic Newfoundland Mustard Pickle? If not, get ready for a treat that’s as delightful to make as it is to eat. I remember the first time I tried these – it was like a warm hug in a jar! They’re incredibly easy to whip up, perfect for a weekend project, and the result is just so wonderfully nostalgic. You’ll be reaching for them all year round!
Why You’ll Love This Recipe
- Fast: You can have a batch of these delicious pickles ready in under an hour!
- Easy: Seriously, if you can chop veggies and stir a pot, you’ve got this.
- Giftable: Package them up in pretty jars, tie a ribbon, and you’ve got the most thoughtful homemade gift.
- Crowd-pleasing: These pickles are a guaranteed hit at any potluck, barbecue, or holiday gathering.
Ingredients
Gathering your ingredients is the first fun step! Here’s what you’ll need to create these little jars of sunshine:
- 1/4 cup salt: The classic pickling ingredient to help preserve our veggies.
- 2 cups sugar: For that signature sweet and tangy flavor.
- 1 cup vinegar: White vinegar works best here, giving us that delightful pickling tang.
- 2 cups white onion, chopped: Adds a lovely savory depth.
- 2 large cucumbers, chopped: The star of the pickle show!
- 1 tablespoon mustard powder: This is where the magic happens – the “mustard” in our mustard pickles!
- 1 (500 ml) bottle yellow mustard: Don’t be shy, this is key to that classic taste and creamy texture.
- 1 tablespoon cornstarch mixed with 1/4 cup water: Our little thickener to get that perfect pickle consistency.
- 1 teaspoon turmeric powder: For a beautiful golden hue and a touch of earthy flavor.
- 1 head cauliflower, chopped: Adds a wonderful crunch and body to the pickles.
- 1 red pepper, chopped: For a pop of color and a hint of sweetness.
- 1/2 head green cabbage, chopped (optional): If you like a bit more texture and volume, add this in!
- 1 green pepper, chopped (optional): Another little splash of color and flavor if you fancy.
How to Make It
Alright, let’s get our aprons on and make some magic happen in the kitchen!
- Start the brine: Grab a nice big pot. Toss in your salt, sugar, and vinegar. Give it a good stir.
- Add the veggies: Now, add your chopped white onion, cucumbers, cauliflower, and that vibrant red pepper right into the pot with the brine.
- Spice it up: Sprinkle in the mustard powder and turmeric powder. Pour in that whole bottle of yellow mustard. Give it all a really good stir to combine everything beautifully.
- Bring to a boil: Place the pot over medium-high heat. Stir occasionally as it comes to a gentle boil.
- Simmer time: Once it’s boiling, reduce the heat to low and let it simmer for about 10 minutes. This allows all those lovely flavors to meld together.
- Thicken it up: In a small bowl, whisk together your cornstarch and water until smooth. Pour this slurry into the simmering pickle mixture and stir continuously until it thickens to your desired consistency. It should be nice and luscious!
- Optional additions: If you’re using the green cabbage and green pepper, now’s the time to add them! Let it simmer for another 5 minutes, just until they’re tender-crisp.
- Cool down: Remove the pot from the heat and let your pickles cool down a bit.
- Jar ’em up: Spoon your delicious Newfoundland Mustard Pickles into clean jars. Pop them in the refrigerator, and they’re ready to enjoy!
Substitutions & Additions
The beauty of homemade pickles is you can totally make them your own! Here are a few ideas:
- Spice it up: Love a little heat? Add a pinch of red pepper flakes or a finely chopped jalapeño to the mix.
- More veggies: Feel free to add other crunchy vegetables like carrots (julienned), celery, or even some green beans.
- Different Mustards: While yellow mustard is traditional, you could experiment with a tablespoon or two of Dijon for a slightly different flavor profile.
- A touch of sweetness: If you prefer them even sweeter, a touch more sugar can be added, but taste as you go!
Tips for Success
A few little tricks can ensure your pickles turn out perfectly every time!
- Clean Jars are Key: Always use clean jars and lids to ensure your pickles last longer and stay fresh. I usually give mine a quick wash in hot, soapy water and let them air dry.
- Don’t Overcook: You want your veggies to have a nice bite to them, not be mushy. Keep an eye on the simmering time.
- Prep Ahead: You can chop all your vegetables a day in advance and store them in airtight containers in the refrigerator. This makes the actual cooking process even quicker!
- Taste and Adjust: Before you thicken the mixture, taste the brine. If you want it tangier, add a splash more vinegar. If you like it sweeter, a bit more sugar.
How to Store It
Once your pickles have cooled, seal them tightly and store them in the refrigerator. They’ll stay wonderfully fresh and delicious for several weeks, usually around 3-4 weeks is a good guideline. Make sure to always use a clean utensil when serving to keep them pristine!
FAQs
Got a few lingering questions? Let’s tackle them!
Q: How long do Newfoundland Mustard Pickles last in the fridge?
A: Typically, they’ll stay fresh and tasty in the refrigerator for about 3-4 weeks. Always check for any signs of spoilage before enjoying.
Q: Can I can these pickles for longer storage?
A: This recipe is best enjoyed as a refrigerator pickle. For shelf-stable canning, specific guidelines and equipment are usually required, so it’s recommended to keep this batch refrigerated.
Q: What do I serve these pickles with?
A: Oh, the possibilities are endless! They are fantastic with sandwiches, burgers, hot dogs, on a cheese board, or even as a side dish to cold cuts. They add a delightful zip to anything!
Newfoundland Mustard Pickles
Equipment
- Large pot
- Small bowl For cornstarch slurry
- Clean jars For storing pickles
Ingredients
Pickle Ingredients
- 0.25 cup salt For pickling
- 2 cups sugar For sweet and tangy flavor
- 1 cup white vinegar For pickling tang
- 2 cups white onion chopped
- 2 large cucumbers chopped
- 1 tablespoon mustard powder For mustard flavor
- 1 (500 ml) bottle yellow mustard For classic taste and creamy texture
- 1 tablespoon cornstarch mixed with 1/4 cup water, for thickening
- 0.25 cup water for cornstarch slurry
- 1 teaspoon turmeric powder For golden hue and earthy flavor
- 1 head cauliflower chopped
- 1 red pepper chopped
- 0.5 head green cabbage chopped (optional)
- 1 green pepper chopped (optional)
Instructions
- Start the brine: In a large pot, combine salt, sugar, and vinegar. Stir well.
- Add the chopped white onion, cucumbers, cauliflower, and red pepper to the pot.
- Add mustard powder and turmeric powder. Pour in the bottle of yellow mustard and stir to combine.
- Place the pot over medium-high heat and bring to a gentle boil, stirring occasionally.
- Reduce heat to low and simmer for about 10 minutes to allow flavors to meld.
- In a small bowl, whisk together cornstarch and water until smooth. Pour this slurry into the simmering pickles and stir continuously until thickened.
- If using, add the chopped green cabbage and green pepper. Simmer for another 5 minutes until tender-crisp.
- Remove the pot from the heat and let the pickles cool slightly.
- Spoon the pickles into clean jars and refrigerate. They are ready to enjoy!