Mustard Pickle Recipe

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This Canadiana Mustard Pickle recipe is very popular in Eastern Canada and goes great with roasted meats, cheese platters, sandwiches, hot dogs and hamburgers.

Course: Appetizer, Dinner, Lunch

Cuisine: Canadian

Keyword: condiment, mustard, pickles

Servings: pints

Calories: 423kcal

Author: Tara Noland

Equipment

Ingredients

1 head cauliflower cut into florets
4 cups small cucumbers large sliced
4 cups large cucumbers cut in pieces
4 cups sweet onions sliced
3 medium red peppers seeded and cut into pieces
2 medium green peppers seeded and cut into pieces
1/4 cup course pickling salt must use this for canning
4 cups white sugar
1 1/2 cups water
2/3 cup clear gel found on Amazon
1/4 cup dry mustard
1 Tbsp. turmeric
1 Tbsp. mustard seeds
1 Tbsp celery seeds
5 cups white vinegar
10 - 1 Pint jars

Instructions

In a large stock pot, add all the vegetables, the sugar, pickling salt, and the 1 1/2 cups of water. Heat over medium-low heat until the mixture comes to a simmer, stirring often.
In a medium mixing bowl, combine the clear gel, dry mustard, turmeric, mustard seeds, celery seeds, and white vinegar. Mix well, ensuring that the clear gel is dissolved and not lumpy.
Stir the vinegar mixture into the simmering vegetables and continue to cook, stirring often, until the mixture returns to a simmer. Continue to cook the vegetables for 30 minutes. The mixture should begin to thicken.
While the mixture is cooking, prepare 10 1-pint sterilized jars.
Once the mixture has boiled for 30 minutes and has thickened slightly, fill the sterilized jars, leaving 1/4 inch of space at the top of the jars. Using a wet paper towel, wipe the top of each jar to ensure it is clean.
Place the lids on and process the jars for 20 minutes. Increase time according to your altitude. See our convenient printable chart.

Video

Notes

See the post for more information, photos and tips.

Nutrition