Traditional Newfoundland Mustard Cabbage Pickles
Making mustard cabbage pickles can be a little bit of work and time but it is worth it in the long run. Follow my video first and see what you will need and the process for easy work for you. Print out the recipe that's posted below and follow along, maybe start this recipe on a weekend or your day off work. Because you will need to soak the vegetables overnight and the next day start making your mustard cabbage pickles.
Im going to share a couple of links to food we will have with mustard cabbage pickles.
You can also serve mustard cabbage pickles with you breakfast Bologna and eggs, and a delicious feed of cold plates. Mmmmm
I also would like to share with you a link to my cookbook that was just released in February 2017, http://www.bonitaskitchen.com/cookbook that's available on Amazon or just send me a message.
- Onions - 3 Medium chopped
- Cauliflower - 1 Head
- Cucumber - 1 or 2 Chopped
- Water - 12 Cups
- Bay Leaves - 3 each
- Peppercorn Seeds - 1 Tbsp
- Cabbage - 1 Medium Chopped
- MUSTARD SAUCE:
- White vinegar - 2 Cups
- Water - 1 Cup
- Sea Salt - 1/2 Tsp
- Yellow Mustard - 2 Tsp
- Mustard Seeds - 1 Tbsp
- Turmeric - 2 Tbsp
- White or Black Pepper - 1/2 Tsp
- Flour - 4 Tbsp, 1/2 Cup water to mix for thickening.
- White Sugar or your choice - 1 Cup
- Mason Jars - 12 Small or medium
- Cheese Cloth - 1 Piece
- Boiler - 1 Large
1. Cut all your vegetables in small bit size pieces, then put into a large boiler with 8 cups of cold water or until your vegetables are completely covered. Sprinkle 1/2 tsp salt in boiler.
2. Put lid on your boiler and leave soaking overnight or about 12 hours.
3. The next day drain all water off your vegetables and put about 4 to 5 cups to start boiling vegetables. Then you will need a cheese cloth put 3 bay leaves and 1 tbsp peppercorn seeds tie cloth on top then put in water with your vegetables.
4. Boil for about two hours on low to medium heat stirring occasionally so your vegetables don't burn on the bottom of your boiler.
5. When your vegetables are medium texture remove from heat and drain off all your water and take the cheese cloth out of your boiler. You can leave the vegetables in your boiler or put in a large bowl to set aside while you make your mustard sauce.
Mustard Sauce Method:
1. In medium boiler add white vinegar, water, sea salt, yellow mustard, mustard seeds, turmeric, white sugar and pepper start boiler on medium to high heat for 5 minutes keep stirring the mixture until boiled.
2. In a small bowl mix together 4 tbsp flour and 1/2 cup cold water until all lumps are gone from mixture. Start to pour in your vinegar mixture until all used keep mixing until it starts to thicken, then remove from heat and pour over your vegetables and start tossing it together.
3. When all tossed together start scooping the mustard cabbage pickles into your already prepared mason jars to bottle.
4. Please follow your canning instructions to bottle your pickles unless you are going to refrigerate all your pickles.
This recipe makes 12 1 cup bottles of mustard cabbage pickles.
Prep time: 20 minutes
Soaking time: 12 hours
Boiling time: 2 hours
Bottling time: 1/2 hour
Label and date your pickles before storing them.
When I say properly sealed I mean follow the canning instructions anytime you like to bottle any food, jams, pickles before you store away.
If you never had mustard cabbage pickles before you are definitely in for a wonderful surprise, this have been a long time tradition for us here in Newfoundland for generations. Mustard pickles is put on the kitchen table with every meal the same way bread was put on the table.
After you have made your own mustard cabbage pickles you will never buy store made again, I’m just saying. I keep enough pickles for myself and family to last over the winter months and then I gift the remainder.
You can also add more vegetables to this recipe if you don’t like some of the ingredients, just pick the vegetables you will love to have in your pickles. Remember I can’t see you make your so get creative but you will need the ingredients I have for your mustard sause to bring it all together. So I hope this is all I need to do for you to make your own Mustard Cabbage Pickles I know you will love them.
I also would like to thank each one of you that have taken the time to read my blog and watch my video, I do appreciate your support. It’s because of you I continue posting and making our Traditional Newfoundland Meals for you to enjoy for years to come. So from my kitchen to yours have a wonderful day.Add to Favourites