Sweet Mustard Pickles are a beloved condiment, cherished for their bold flavor and crunchy texture. This homemade version perfectly replicates the classic East Coast Canadian favorite, making it a staple for sandwiches, burgers, or as a flavorful side dish. If you’ve ever wanted to recreate this iconic relish at home, this recipe will guide you through the process with easy-to-follow steps.

Why You’ll Love This Recipe

• Authentic Flavor – This recipe closely matches the traditional East Coast Canadian favorite, using high-quality ingredients for a rich and tangy taste.
• Perfect Balance of Sweetness & Spice – A blend of mustard powder, turmeric, and pickling spice creates a harmonious mix of flavors.
• Ideal for Canning – Make a large batch and preserve it for long-term storage, ensuring you always have a delicious condiment on hand.

Essential Equipment for Pickling

To achieve the best results, having the right tools is crucial. Here’s what you’ll need:

• Cheesecloth and twine – Used to secure the pickling spices.
• Sterilized canning jars and rings – Essential for long-term storage.
• New, unused sterilized canning lids – Ensures an airtight seal.
• Canning funnel – Helps in pouring the hot pickles into jars without spills.
• Large pot for processing – Required for water bath canning.
• Jar lifter – Safely removes hot jars from boiling water.

Ingredients for the Perfect Mustard Pickles

To replicate the classic East Coast Canadian version, the following ingredients are used:

• 1 fresh cauliflower head, cut into small florets
• 3 lbs pickling cucumbers, sliced into ¾-1” pieces
• 1 lb pearl onions, peeled
• 6 cups white vinegar, for the tangy base
• 3 cups water, helps balance the acidity
• 3 ⅔ cups granulated sugar, adds sweetness
• 2 tbsp pickling salt, enhances flavor and preserves the pickles
• 6 tbsp mustard powder, key ingredient for bold mustard flavor
• 1 tbsp turmeric powder, adds a vibrant yellow color
• 2 tbsp pickling spice, wrapped in cheesecloth for infusion
• ⅔ cup Clear Jel, thickens the brine for a glossy finish

Step-by-Step Instructions to Make Sweet Mustard Pickles

Step 1: Prepare the Vegetables

Wash the cauliflower, cucumbers, and pearl onions thoroughly under cold running water, then drain them well. Cut the cauliflower into bite-sized florets, peel the pearl onions, and slice the cucumbers into uniform pieces. For added authenticity, use a wavy slicer for the cucumbers. Place all the chopped vegetables into a large mixing bowl.

Step 2: Prepare the Canning Pot

Fill a large canning pot or hot water bath canner with at least 6 inches of water. You’ll need enough water to fully cover the jars once they are submerged. Set the pot over medium-high heat and bring the water to a boil while preparing the pickling brine.

Step 3: Make the Sweet Mustard Brine

In a separate pot (not the canning pot), combine white vinegar, water, sugar, salt, mustard powder, and turmeric powder. Stir well and bring the mixture to a gentle boil, ensuring all dry ingredients dissolve completely.

Step 4: Prepare the Pickling Spice Pouch

Cut two large squares of cheesecloth and stack them together. Measure the pickling spice into the center, then gather the edges of the cloth and tie it tightly with twine to form a small pouch.

Step 5: Infuse the Brine with Spices

Drop the prepared spice pouch into the boiling brine and let it simmer for 10-15 minutes. This allows the flavors of the pickling spices to infuse into the brine. Once the desired taste is achieved, remove and discard the spice pouch.

Step 6: Cook the Vegetables in the Brine

Add the prepared cauliflower, cucumbers, and onions into the boiling brine. Stir well to coat the vegetables evenly and let them cook for 10 minutes over a gentle boil. This step ensures they absorb the brine’s flavors while maintaining a crisp texture.

Step 7: Thicken the Brine

Remove a small amount of hot brine and mix it with Clear Jel in a separate bowl until smooth. If needed, add more brine to achieve a pourable consistency. Pour this mixture back into the pot, stir well, and bring everything to a full boil for another 5 minutes. This step thickens the brine, giving it a glossy, slightly syrupy consistency.

Step 8: Fill the Jars

Using a sterilized canning funnel and ladle, carefully fill each sterilized jar with hot pickles and brine, leaving about ½-inch of headspace at the top. Wipe the rims of the jars clean with a damp cloth to ensure a proper seal.

Step 9: Seal and Process the Jars

Place a new, sterilized canning lid on each jar, then secure with a sterilized ring. Be sure not to overtighten. Using a jar lifter, carefully transfer the filled jars into the boiling water bath. Process the jars for 15 minutes to ensure they are properly sealed for long-term storage.

Step 10: Cool and Store

After processing, carefully remove the hot jars from the water bath and set them on a clean towel to cool overnight. The next day, check the seals by pressing down on the center of each lid. If a lid pops when pressed, the jar did not seal properly and should be stored in the refrigerator and consumed within a few weeks. Properly sealed jars can be stored in a cool, dark place for up to one year. Chill well before serving.

Frequently Asked Questions (FAQs)

1. Can I Use Regular Cucumbers Instead of Pickling Cucumbers?

Pickling cucumbers are ideal because they have a firmer texture and fewer seeds. If using regular cucumbers, choose smaller ones with firm flesh and remove excess seeds.

2. What is Clear Jel and Can I Substitute It?

Clear Jel is a modified cornstarch used for thickening in canning. If unavailable, cornstarch or arrowroot powder can be used, but the consistency may vary.

3. How Long Do These Pickles Last?

Properly sealed jars can be stored for up to one year in a cool, dark place. Once opened, keep refrigerated and consume within 2-3 months.

4. Can I Adjust the Sugar Level?

Yes, you can reduce the sugar slightly, but it helps balance the acidity. Adjusting too much may alter the flavor profile.

5. Can I Add Other Vegetables?

Absolutely! Carrots, green beans, or bell peppers can be added for extra variety while keeping the mustard brine as the base flavor.

Homemade Sweet Mustard Pickles

Prep Time: 15 minutes
Cook Time: 40 minutes
Processing Time: 15 minutes
Total Time: 1 hour 10 minutes
Course: Condiment, Snack
Cuisine: Canadian, Newfoundland
Diet: Gluten-Free, Vegetarian
Servings: 8 Pints
Calories: 484 kcal

Ingredients

• 1 fresh cauliflower head
• 3 lbs pickling cucumbers
• 1 lb pearl onions
• 6 cups white vinegar
• 3 cups water
• 3 ⅔ cups granulated sugar
• 2 tbsp pickling salt
• 6 tbsp mustard powder
• 1 tbsp turmeric powder
• 2 tbsp pickling spice
• ⅔ cup Clear Jel

Instructions

1. Wash and prepare the vegetables.
2. Bring water to a boil in a large canning pot.
3. In another pot, boil vinegar, water, sugar, salt, mustard powder, and turmeric.
4. Place pickling spice in cheesecloth and simmer in the brine for 10-15 minutes. Remove.
5. Add vegetables to the brine and cook for 10 minutes.
6. Mix Clear Jel with brine and return to the pot to thicken. Boil for 5 more minutes.
7. Fill sterilized jars with hot pickles and brine, leaving ½-inch headspace.
8. Seal jars and process in boiling water for 15 minutes.
9. Cool overnight. Store in a cool, dark place for up to one year.

Nutrition (Per Pint)

Calories: 484 kcal | Carbohydrates: 107g | Protein: 5g | Fat: 3g | Sodium: 1783mg | Sugar: 98g | Vitamin C: 45mg | Calcium: 94mg | Iron: 2mg