- Yield: 12 Bottles
- Prep Time: 20 minutes
- Cook Time: 2h 00 min
- Serving: For Family
Mustard Cabbage Pickles -Traditional Newfoundland
Hi and welcome to our website!
I'm glad you stopped by and you won't be disappointed because this is an old fashion and delicious recipe for our traditional mustard pickles.
Making mustard cabbage pickles can be a little bit of work and time but it is worth it in the long run. Watch our video tutorial first, then 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.
I'm going to share a couple of links to food we will have with mustard cabbage pickles.
Traditional Newfoundland Jiggs Dinner
Traditional Newfoundland Pan Fried Cod Fillets
You can also serve mustard cabbage pickles with you breakfast Bologna and eggs, and a delicious feed of cold plates. Mmmmm!
Traditional Newfoundland Cold Plates
I also would like to share with you a link to my cookbooks, https://www.bonitaskitchen.com/cookbook that's available on Amazon or just send me a message.
Please continue on with the recipe for Mustard Cabbage Pickles and enjoy. Bonita 🙂
Ingredients
- PICKLES
- 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
Instructions
Pickles Method:
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 or less 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 Sterilizing and Canning Procedures 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.
Allergens
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 my 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 yours so get creative but you will need the ingredients I have for your mustard sauce to bring it all together.
I also would like to thank each one of you that have taken the time to read our blog and watch our short video, we do appreciate your support. It’s because of you we continue posting and making our Traditional Newfoundland Meals for you to enjoy for years to come.
So from our kitchen to yours have a wonderful day.
Do you use a certain kind of cucumber? Am going to try this!!
Hi Patsy: Thank you for your message, in this recipe i just used the regular cucumber but you can use any type. The english cucumber and zucchini got less seeds, but you can add the one you like more. I hope this helps you and have a wonderful weekend. Bonita
Great recipe, I used cucumbers, zucchini and onions, turned out awesome, will definitely use this recipe again.
Hi John: Thank you for your message and for stopping by, I’m so glad you made our recipe and use zucchini and onions, cucumbers. This sounds lovely and thank you for sharing that with us. We do have zucchini pickles available on our website and bread and butter pickles, onion pickles if you wish to check them out too. Thank you once again for stopping by. Enjoy Bonita
Can you use cornstarch instead of flour to thicken the pickles
Hi Marg: Thank you for your message and for stopping by, sometimes when bottling pickles or soups for a long period of time the sauce may start to break away and look clumpy. But you can if you wish, I’m going to share with you a link to my bread and butter pickles and the sauce is much the same but there is no thickening in there. Maybe you can use this method to make your mustard cabbage pickles. Let me know what works for you and enjoy https://youtu.be/2viFXeBjMxE Bonita
Do you have a suggestion, what should I use in place of cucumber? Your pickles look delicious and I will certainly make them. Thanks a million
Hi Glenda, Sorry I’m just getting to your question! This recipe got cabbage, cauliflower and you can replace the cucumber with pearl onions, or regular onions chopped. If you like zucchini you can use that one as well. I hope this helps and enjoy our recipe to the fullest. Thank you for stopping by. 🙂 Bonita
do you have to boil your bottles after they are filled? If so, could you please instruct me on this step? thanks so much, I love your videos! So happy I found this site!
HI Marina: Thank you for your message and for visiting my website, my answer to your question is no because most of the time the bottles will seal ok because they are heat filled. But I will share with your the method to bottling your pickles and jams. I hope this helps, enjoy Bonita
Sterilizing and Canning Procedures
Method:
Sterilization:
1. Start by getting a large boiler and filling in about quarter full of water.
2. Then starting the water to a boil and placing your Mason jars inside then cover.
3. After let the pot boil for about 15-20 then remove your bottles and place them on paper towels or a cloth.
Canning Procedures:
1. After your food items are cooked and ready to bottle, scoop hot liquid and put inside your Mason jars.
2. Continue doing this until all bottles are complete and leaving 1/2 inch on top.
3. Clean around the top of your bottles removing any food of rims.
4. Then place caps and lids on your jars and tighten.
5. Then place your jars back in hot water bath and start the boil for another 5 minutes with the cover on boiler.
Made mustard sauce recipe it is absolutely delicious but not sure about cooking the vegetables for 2 hours,or did I read that wrong?…and love all your recepies.
Hi Hazel: Thank you so much for your lovely message and for visiting my channel, I’m glad you enjoyed my recipe. The time limit is for a slow cook and you soak the veggies before and that softens the veggies as well. If you like the cabbage and other veggies more crunchy you can diffently cook them less. Enjoy Bonita
Thanks Bonita for posting this recipe. I’m just back from a two week tour of your beautiful province, where I tasted this pickle for the
first time. Fabulous!!!
The recipe call for yellow mustard, I just checking that you mean dry mustard, as opposed to standard hot dog mustard.
Thanks again for this wonderful recipe.
Maggie
Hi Maggie: Thank you so much for your message and for visiting our province and my channel, there are so many different recipes out there for mustard cabbage pickles and each one taste lovely, but this recipe I have there is for dry mustard and you will get the flavour of the mustard the same. It is a lovely recipe and taste so good, I hope this answers your question and enjoy. Bonita
Hi Bonita awesome recipe but did I misunderstand or do we put pickles in it too if so what kind ty
Hi Cathy: Thank you for your message and for visiting our website, this is a lovely recipe and whats so good about the method you can change the ingredients to meet your taste. For example: You and put sliced mini cucumbers, baby onions, that was what I was trying to say. Because I have regular cucumbers in this recipe. Have a wonderful day and thank you so much for stopping by. 🙂 Bonita
When do you add your cauliflower? I find if I add it and boil it with the other veggies,the cauliflower is very soft and sometimes disappears .I like it crunchy .
Should I add it the last few minutes of cooking?
Hi Yvette: Thank you so much for your message and for stopping by, I’m so glad you are going to make our recipe. Whats so lovely about this recipe you can have the veggies cooked just the way you like them. So if you wish to put them in to cook at the very last 5 minutes that will work great. You can also taste the veggies as they cook and if the texture is what you like stop the boiling and bottle them. I hope this answers your question and enjoy to the fullest. 🙂 Bonita
Do u really have to sit vegetables for 12 hours
Hi Deb: Thank you for your message and for stopping by, the soaking over night is for the cabbage. But you don’t have to soak it that long just slow boil it and that would soften the cabbage. This is a lovely recipe and so tasty, enjoy to the fullest. 🙂 Bonita
Hi Bonita
Do you have a recipe for cabbage mustard pickles. This has cabbage and onion only.
HI Lori,,,Thank you for your message and for stopping by…our recipe got 1 Medium Cabbage, 3 Onion, 1 Cauliflower , 1 Cucumber plus you can add more of each one. My recipe is only a guide to the recipe and you can add more or less of each one. We do have other pickles like bread and butter pickles https://youtu.be/2viFXeBjMxE?si=GAAhUd1eczHpld1m and green tomato chow chow https://youtu.be/ick3ZXGZGfM?si=xZ-ahzKrU4Ea22hw pumpkin pickles https://youtu.be/K4Jd9BYGSXM?si=ywFOJzEizfdXIwYM zucchini pickles https://youtu.be/DkfGp9OjKjY?si=YwsRZXC0h9liKhjx
I hope this helps and just make it your own and add the ingredients you like and more or less of each one…
Enjoy
Bonita
Hi Bonita can’t wait to make this! Just wondering if I can double the sauce recipe so there’s a bit more juice in them?
Hi Kim. Thank you so much for your message and for stopping by….yes for sure you can double the sauce recipe for more juice in each jar..even for extra.
Enjoy
Bonita
Hi!!
Just wondering… when you drain the water after off the vegetables after they have been soaked. ….do you save this liquid, or start with fresh water?
HI Leisa: Thank you for your message and for stopping by.. like my recipe said drain all water off then add in the following cups..I’m not sure if you seen the recipe or all the video. This is a very tasty recipe and make for great Christmas gifts for your family and friends.
Enjoy Bonita