With the end of August and the healthy abundance of fresh vegetables brings pickle time in our house! I can homemade pickles once a year and these are my family’s favorite pickles. I come from the Maritimes, and in those parts, these pickles are known as ‘mustard pickles‘ which is such a misnomer because I will let you in on a little secret…these pickles don’t taste like mustard! Like at all! They taste sweet and crunchy and make a delicious side dish to any meal where you might lick your lips for the taste of pickles. And part of the ritual is that you must save a bottle of pickles for Thanksgiving and Christmas dinner!
I first tasted these homemade gems years ago while at a family friend’s house for dinner. They had been served to me at many meals for years, but I had never tried them because, well, they had the word mustard in them and I though they tasted like mustard. Boy! Was I wrong!
They are sweet and crunchy and very addictive!
And when that family friend shared the recipe with me in a homemade recipe book given as a wedding gift, I had no reason not to make them for us to enjoy!
And making these pickles each fall has been part of my canning repertoire for years now.
So here is the recipe for mustard pickles, or as I like to call them…
Sweet & Crunchy Pickles
{makes approx. 8-500 ml jars.}
Ingredients:
2 quarts of pickling cucumber, not peeled
1 red pepper, diced
2-3 onions, diced
3 stalks celery, diced
1/2 cup pickling salt
3 teaspoons mustard seed
1 3/4 cup water
2 1/2 cups white vinegar
1 teaspoon turmeric
2/3 cup flour
4 teaspoons dry mustard
5 cups sugar
To make:
1. Dice and seed cucumbers. {leave peel on.) {If you have never seeded cucumbers before, it’s easy…just run a pairing knife underneath the ridge of seeds to remove.}
2. To large bowl, add diced cucumbers, red pepper, onion and celery. Cover with pickling salt and cover bowl with a layer of ice cubes. Cover and set in fridge overnight.
3. In the morning, prepare sterilized jars, lids and rings. Remove the cucumber mixture from fridge and drain. Set aside.
4. In large bowl, mix together turmeric, flour, dry mustard and sugar. Set aside.
5. In large pot, add mustard seed, water and white vinegar. Whisk in dry ingredients and bring mixture to a boil…stirring constantly.
6. Add vegetables to boiling vinegar mixture. Cook until thick, but vegetables still firm. Approx. 6-8 minutes.
7. Ladle into hot jars. Cover with seals and rings. Process in hot water canner for 10 minutes. Remove and set in a cool dry place on a tea towel for 24 hours. Check seals. If any jars remain unsealed, place in fridge. Store sealed jars in a cool, dry place. Let pickles mellow for a few weeks before using.
They should be ready to serve for Thanksgiving dinner in October for us Canadians, or early October for those outside Canada.
These pickles also make a wonderful gift for any pickle lovers you might know!
And trust me, these pickles taste SOOO much better than anything you could buy in a grocery store!
Intimidated by canning and preserving? I’ve teamed up with 4 other bloggers to show you that it’s easier than you think.
No matter how much experience you’ve had, there’s a sweet or savoury recipe for you!
Check them out!
Honey & Rosemary Blackberry Jam by Shauna from Satori Design for Living
Homemade Sweet Crunchy Pickles by Angie from Echoes of Laughter
Refrigerator Pickles by Lucy from Craftberry Bush
Blueberry Baked Brie Topping by Heather from Home to Heather
Spicy Pickled Carrots + Canning 101 Tips and Tricks by Crystal from Sew Creative
And you may also want to try my family’s favorite salsa recipe too!
Do you can or preserve? What do you make? I would love to hear!
Happy Canning!
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My mom makes something like this that we often ate growing up as a side to pork chops. Sounds a bit strange, but it was always so good! (P.S. Definitely need to get one of those handy jar fillers so I don't burn myself. I say that every year, and I do it over and over again!)
You know, I've been served mustard pickles at every family meal since I was two and I have never tried them either! You've convinced me to give them a try. So funny how we've had that same experience 😀
Oh Angie, those look delicious! Next year I am making them for sure. I love the tradition of saving some for Thanksgiving and Christmas dinner.
I just may have to try this recipe, looks good!
I should try this recipe for Sweet & Crunchy Pickles. Usually at this time of the year I like to make ketchup. It's so good in the winter.
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We had those (or something like them) when we were in Newfoundland. They look great. Good for you for canning as it is a lot of work (but so worth it).
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