Mustard pickles

These Sweet Mustard Pickles are an incredibly accurate replica of a retail-available East Coast Canadian Favourite... "Obsession", even!

This mustard pickle recipe is a classic that you will enjoy time and time again. They're delicious straight out of the jar, on a juicy burger, brat, or hotdog, in your favorite sandwich, or on a relish or charcuterie tray.

End of the Garden Mustard Pickles are a tangy and crunchy delight made from fresh garden vegetables soaked in a zesty mustard brine.

You’ll need: 7 – 8 large Field cucumbers 2 Onions 1 Lg Red Pepper 4 Cups White Vinegar (reserve 1 cup) 3 Cups White Sugar (you can substitute with Stevia) 1 Cup Flour Peel , seed and chop cucumbers. (Cut in to bite sized pieces.) Dice onions. Pour ½ Cup Coarse salt over chopped cucumbers & onion and cover all with boiling water. Let stand about ½ hour. Drain. Add chopped red peppers. In a large pot, combine 3 cups vinegar, 2 cups sugar. Bring to a boil and add vegetables. In a separate bowl…

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You need to know how to make mustard pickles because this is one of the BEST condiments we’ve ever had. This recipe came from my husband’s Great Grandma and I’ve updated it to make sure it follows safe canning but still has the amazing flavor from her original recipe.

Please note that the vegetables need to sit in the brine overnight, so be sure to start this recipe a day ahead. Scroll to the bottom for more details!

With a crisp exterior and a semi-sweet interior, these mustard pickles are incredibly delicious! They're an eight-day pickle that hardly requires any work at all!

This recipe has been a family favorite for many years. I made some changes to the original family recipe to enhance the flavor of the finished product.