Mustard pickles recipe

Ok ok I know it’s a bold claim to say these are ‘THE BEST” mustard pickles. But hey, with Zest out of the picture (RIP), we’re gunning for it.

This mustard pickle recipe is simply the best! Follow the detailed step by step instructions to make it, with tips and optional canning steps

Mustard Pickles. A decades old favourite in Newfoundland as a zesty addition to fish cakes, Jigg's dinner and many other traditional meals.

A classic condiment popular in Atlantic Canada, mustard pickles are sweet, tangy, and the perfect condiment to serve with roasted meats, and poultry. Mustard pickles can even be used as a relish on burgers and sandwiches!

Try this English-style mustard pickles recipe to preserve a variety of fresh vegetables in a tangy mustard sauce. Perfect for cucumbers, cauliflower, and green beans, these pickles add a delicious touch to any salad or sandwich. Find more cucumber canning recipes, home canning recipes, canning recipes for beginners, and Homemade Pickling Recipes for Canning at creativecanning.com.

Please note that the vegetables need to sit in the brine overnight, so be sure to start this recipe a day ahead. Scroll to the bottom for more details!

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Eating mustard pickles is like playing the lottery… getting a winning scoop is almost as great as one million dollars. For me, a winning scoop of Grandma’s mustard pickles includes a pearl onion. Those little gems are winners, as far as I’m concerned. When we asked our Instagram followers if they’d be interested in Grandma’s mustard pickle recipe, there was a resounding yes. They must have played the lottery, too! But, if I’m honest, I’m winning with any scoop of Grandma’s mustard pickles…

Recipe from a Prince Edward Island food blogger for traditional sweet mustard pickles that are a common condiment to many meals on the Island

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.