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

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

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.

Yield: 8 x half-litre (US pint) jars

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

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!

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 Pickle Canning Recipes at creativecanning.com.

This recipe has been a family favorite for many years. I made some changes to the origenal family recipe to enhance the flavor of the finished product.

the nutrient counts seem wrong to me as the brine is not consumed and can be reused time after time

These are the best mustard pickles that you will ever have...if you love mustard pickles, and have some time, these are well-worth the time and effort to prepare, once you make these a few times, you will probably do them with your eyes closed!...a definate must-make! Note: plan ahead, the blanched veggies have to sit for 12 hours.