Newfoundland Sweet Mustard Pickles (Canning Recipe) by ChatGPT

Here's a classic Newfoundland-style Sweet Mustard Pickles recipe, just like many nan's made — chunky, tangy-sweet, and mustardy with cauliflower, cucumbers, onions, and often green beans or carrots. This version is ideal for canning and storing through the winter.

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🇨🇦 Newfoundland Sweet Mustard Pickles (Canning Recipe)

🥦 Vegetables:

• 1 medium head cauliflower, broken into small florets
• 6–8 medium cucumbers, peeled, deseeded, and chopped (~8 cups)
• 2–3 medium onions, sliced thin
• 1 cup green beans, chopped (optional)
• 1–2 carrots, thinly sliced (optional)
• 1/4 cup pickling salt (or kosher salt)

🟡 Mustard Sauce:

• 3 cups white vinegar (5% acidity)
• 2 ½ cups white sugar
• 1/4 cup dry mustard powder
• 1 tbsp turmeric
• 1 tsp celery seed (optional but traditional)
• 1/2 cup flour or ClearJel (for canning safety)
• 1 cup cold water (to make flour slurry)

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🧂 Day 1 – Salt & Soak:

1. Place all chopped vegetables into a large non-metallic bowl.
2. Sprinkle with pickling salt and cover with cold water.
3. Let soak overnight (8–12 hours) to draw out moisture and preserve crunch.
4. The next day, drain and rinse well in cold water. Let drain thoroughly.

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🍯 Day 2 – Mustard Pickling Sauce:

1. In a large pot, bring vinegar, sugar, mustard powder, turmeric, and celery seed to a simmer.
2. In a separate bowl, whisk the flour with cold water until smooth.
3. Slowly pour the flour slurry into the vinegar mixture, stirring constantly until thickened.
4. Add the drained vegetables and simmer gently for 15–20 minutes, stirring often, until slightly softened but not mushy.

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🫙 Canning Instructions:

1. Ladle hot mixture into sterilized jars, leaving ½-inch headspace.
2. Wipe rims clean, apply lids and screw bands to fingertip tightness.
3. Process jars in a boiling water bath canner for 10 minutes (adjust time for altitude).
4. Remove jars to a towel-lined counter and let cool undisturbed for 24 hours.
5. Check seals — refrigerate any that didn't seal.

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🧊 Storage:

• Sealed jars: Store in a cool, dark place up to 1 year.
• After opening: Refrigerate and use within 1–2 months.

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