Mustard pickle recipe

Tangy and addictive, this sweet pickle is a delight on sandwiches or served with cold meats.

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

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…

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!

A traditional condiment for sandwiches, cold meat etc.

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

Boil beans in salted water until tender, strain, put back into pot and set off to side. Mix all dry ingredients together in a saucepan. Add vinegar and stir well to remove...

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.

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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.