Nova Scotia Mustard Pickles
A tangy, mustard-yellow relish of cucumber, cauliflower and onion, a classic Nova Scotia end-of-harvest preserve made safely in a boiling-water bath.
- Prep
- 40 min
- Cook
- 25 min
- Total
- 65 min
- Servings
- 48
- Difficulty
- Medium
- Calories
- 25 kcal
Equipment
- •Large pot
- •Canning jars with new lids
- •Boiling-water canner or large stockpot with a rack
Nutrition
Per serving, approximate
- Calories
- 25 kcal
- fat
- 0 g
- carbs
- 5 g
- protein
- 1 g
- calories
- 25
Instructions
- 1
Layer the cucumbers, cauliflower, onions and green tomatoes with the pickling salt in a large bowl and let stand for several hours or overnight; drain well.
- 2
Whisk the sugar, flour, mustard powder and turmeric together, then whisk in the vinegar and water until smooth.
- 3
Bring the mustard mixture to a boil in a large pot, stirring constantly, until thickened.
- 4
Add the drained vegetables and simmer for 10-15 minutes until just tender but still crisp.
- 5
Wash canning jars and lids in hot soapy water; keep jars hot until filling.
- 6
Ladle the hot pickles into hot jars, leaving 1 cm headspace, remove air bubbles, wipe rims, and seal with new lids.
- 7
Process in a boiling-water bath for 10 minutes (adjusting for altitude), then cool on a towel and check seals before storing.
Chef's tips
Do not skip the salting and draining step for the vegetables, as this removes excess water that would otherwise dilute the pickling liquid.
Ingredient substitutions
- cauliflower → diced green beans for a different texture
Storage
Processed and sealed jars keep up to 1 year in a cool, dark pantry; refrigerate after opening and use within 3 weeks.
Reheating
Serve cold or at room temperature; no reheating needed.
Common mistakes to avoid
- •Not processing sealed jars in a boiling-water bath, which risks unsafe storage
- •Overcooking the vegetables until they lose their crunch
Serving suggestions
Cooked Nova Scotia Mustard Pickles?
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