Prep 1 hr
Cook 26 mins
My family's favourite variation of the east coast favourite. A great way to use all those huge cucumbers from your garden. Goes great with holiday dinners, meat and potatoes or as a relish on burgers. The recipe came from the Prince Edward Island Women's Institute Cookbook from the 70's.
- 1 quart onion
- 2 quarts cucumbers
- 1 medium cauliflower
- 2 finely diced sweet red peppers (optional-but makes adds nice colour) (optional)
- 3 1⁄2 cups sugar
- 1⁄2 cup flour
- 2 tablespoons turmeric
- 2 tablespoons celery seeds
- 1⁄2 cup mustard powder
- 1 quart vinegar
- 4 tablespoons pickling spices
- Peel and cut onions into medium sized pieces.
- Peel cucumbers, remove seeds and centres.
- Cut to desired size.
- If cucumbers are green and not too ripe, skin may be left on.
- Separate cauliflower into small flowerets.
- Dice red peppers.
- Make a brine to cover vegetables of 1/2 cup coarse salt to 1 quart water.
- Add a pinch of alum and let stand overnight (up to 24 hours).
- Then Drain vegetables and prepare sauce.
- Pickling bag: put spice in 3-4 layers of cheescloth and close tightly with string or a knot.
- set aside Boil 3 cups of the vinegar with 3 cups of the sugar and pickling spice bag for 1 minute.
- Remove pickling spice bag and throw out.
- Combine remaining sugar, remaining vinegar, flour, mustard powder, turmeric and celery seed and add to hot mixture.
- Cook sauce until thick, continually stirring with whisk.
- Add vegetables and cook slowly for 25 minutes, stirring occasionally.
- Be careful not to scorch.
- Ladle into hot, sterilized jars, while mixture is still hot.
My mother from Nova Scotia made Mustard Pickles every Autumn and I was delighted when I found this recipe. (Mum didn't use a recipe) Although my mum has passed, I am now able to carry on her tradition. Delicious!
I enjoyed making it, but the sauce came out way too salty. I had to throw out the entire batch after I followed the recipe to a "T". I guess I'm not a salt liker.
Having grown up in Nova Scotia my mother and both grandmothers would make mustard pickles all the time. Having lived here in Manitoba the last 2 years i have only had mustard pickles once and that was only because my mother sent some out to me by mail for christmas. So i have been searching high and low for a recipe that comes close to the recipe my mom and grandmothers used and i would have to say this one comes pretty close. Thanks for posting and i'll be adding this to my favorites to use again and again.