Golden Harvest Mustard Pickles: A Canadian Classic Recipe

Mustard Pickles Recipe 🥒🍴

Overview:

Mustard Pickles are a beloved Canadian delicacy, cherished for generations. This recipe, originating from the iconic Prince Edward Island Women’s Institute Cookbook from the 1970s, presents a delightful twist on the classic East Coast favorite. Bursting with flavors, these pickles are an ideal accompaniment to holiday dinners, hearty meat and potatoes, or even as a zesty relish on burgers. Made with fresh garden cucumbers and a medley of spices, this recipe promises to elevate any meal with its tangy and vibrant taste.

• Total Time: 1 hour 26 minutes
• Preparation Time: 1 hour
• Cooking Time: 26 minutes
• Servings: Approximately 8 pints

Ingredients:

• 1 large onion
• 2 large cucumbers
• 1 small cauliflower
• 2 cups sugar
• 3 1/2 tablespoons flour
• 1/2 teaspoon turmeric
• 2 teaspoons celery seeds
• 2 tablespoons mustard powder
• 3 cups vinegar
• Pinch of alum
• Pickling spice (in a cheesecloth bag)

Instructions:

1. Prepare Vegetables:

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   • Peel and cut the onion into medium-sized pieces.
   • Peel the cucumbers, remove seeds and centers, and cut them into desired sizes. If the cucumbers are green and not overly ripe, you may leave the skin on.
   • Separate the cauliflower into small florets.
   • Dice the red peppers.

2. Brine Preparation:

   • Make a brine by combining 1/2 cup of coarse salt with 1 quart of water.
   • Add a pinch of alum to the brine.
   • Place the prepared vegetables in the brine and let them stand overnight (or up to 24 hours).
   • Drain the vegetables thoroughly after soaking.

3. Prepare Pickling Spice Bag:

   • Place the pickling spices in 3-4 layers of cheesecloth and tie tightly with string or a knot. Set aside for later use.

4. Cooking the Sauce:

   • In a large pot, boil 3 cups of vinegar with 3 cups of sugar and the pickling spice bag for 1 minute.
   • Remove the pickling spice bag and discard it.
   • In a separate bowl, combine the remaining sugar, remaining vinegar, flour, mustard powder, turmeric, and celery seeds to make the sauce.
   • Add the sauce mixture to the hot vinegar-sugar mixture in the pot.
   • Cook the sauce until it thickens, stirring continually with a whisk.

5. Cooking the Pickles:

   • Add the drained vegetables to the thickened sauce.
   • Cook the mixture slowly for 25 minutes, stirring occasionally to prevent scorching.

6. Canning:

   • While the mixture is still hot, carefully ladle the mustard pickles into hot, sterilized jars.
   • Ensure the jars are tightly sealed.

7. Storage:

   • Allow the pickles to cool completely before storing them in a cool, dark place.
   • Properly sealed jars can be stored for several months.

Serving Suggestions:

These delectable Mustard Pickles are a versatile addition to any meal. Serve them alongside holiday feasts, pair them with your favorite meats and potatoes, or use them as a flavorful relish on burgers and sandwiches. Get creative and enjoy the tangy goodness of these Canadian classics! 🍽️🥒