Member of the Canadian Federation of Independent Grocers

Our Mustard Pickles



Traditional Recipes


2 cauliflower
3 or 4 cucumbers
1/2 cup (125 mL) pickling onions
1/2 cup (125 mL) pickling salt
1/2 cup (125 mL) cold water
3 cups (759 mL) sugar or to taste
1 tbsp. (15 mL) dry mustard
1/2 tsp. (2 mL) turmeric
5 cups (1.25 L) vinegar
1 tbsp. (15 mL) mustard seeds
1 24-oz (750 mL) bottle prepared mustard


Wash cauliflower and cucumbers well. Peel onions and cut up cauliflower and cucumbers. Layer vegetables and pickling salt. Cover and let stand overnight. Drain and thoroughly rinse off pickling salt with cold water. Steep pickling spices in cup (125 ML) cold water. Combine sugar, dry mustard, turmeric, vinegar, mustard seeds, and prepared mustard. Stir in spice mixture and vegetables. Cook for 30 minutes. Thicken with flour, pour into hot sterilized jars, and seal.

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