Sweet Mustard Pickles are a Newfoundland staple, especially at Christmas when everyone is looking for a bottle of the favoured condiment. 

It can be a struggle to find mustard pickles. The company that made the best pickles (in many people's opinion) discontinued making them in 2016 and it has been a disappointing search for many people as they try other brands. And even if you find a bottle of the elusive mustard pickles that meet all the requirements of taste, crunch and ratio of cucumber to cauliflower to onions it will cost anywhere from $4.00 to $8.00+ for a 500 ml bottle. 

As you can see it can get a bit pricey to stock up on mustard pickles for Christmas (or any other time of the year). I needed a few bottles for a church supper we were having but the price was just too much for my budget. So I put on my thinking cap to find a suitable alternative to the beloved sweet mustard pickle. I eventually decided to use sweet mixed pickles as they contain the same vegetables as the mustard pickles. 

As I was holding the jar of sweet mixed pickles in my hand the answer to all my pickle problems became clear. A light turned on and I felt like a genius discovering something great to benefit the human race. I would make a sweet mustard sauce to pour over the sweet mixed pickles and therefore create Sweet Mustard Pickles! Necessity is really and truly the mother of invention. 

The pickles turned out quite nice and many people enjoyed them at the church supper. The yellow mustard sauce does have a slight greenish hue to it because of the pickle juice but the taste is good and Don and I certainly enjoyed them with our dinners during the week. 

These pickles are somewhat cheaper than buying a bottle of real mustard pickles. I used the Great Value (Walmart) brand which comes in a litre (quart) bottle for under $4.00. I had all the other ingredients on hand so I didn't have to purchase anything else to make these. Refrigerate the pickles once they are made as they are not shelf stable. They should be good for several weeks refrigerated. So now is the time to make a batch or two for Christmas. 

Printable recipe at end of post.

Newfoundland Style Sweet Mustard Pickles--Cheaters (and Cheaper) Version

• 1 1-litre (quart) bottle sweet mixed pickles (I used Great Value pickles)
• White vinegar as needed
• Water as needed
• 2-3 tablespoons yellow mustard
• ¼ teaspoon salt
• 1 tablespoon turmeric
• ⅓ cup white sugar (more or less to taste)
• ¼ teaspoon black or white pepper
• ½ teaspoons mustard seed
• 3 tablespoons white flour 

How to make it:
Drain the pickle juice and measure. Leave pickles in the bottle. Top up pickle juice to 2½ cups liquid using half vinegar and half water. Place vinegar mixture in medium saucepan. Add the yellow mustard and combine. (Start with 2 tablespoons mustard. Taste and add another tablespoon if needed.) 

Mix all dry ingredients well and whisk into the vinegar and mustard. Bring the mixture up to a slow boil and continue to cook for 5 minutes, stirring occasionally. Pour hot mustard sauce over the pickles in the bottle. Seal tightly with original cover and refrigerate when cool. There may be some sauce left over. This is good served with dinner. 

The pickles should last 3 to 4 weeks in the refrigerator.  

Makes enough to cover 1 litre of sweet mixed pickles. About 3 cups.

Note: The drained pickles can also be divided between two sterilized 500 ml (pint) bottles. You will use more of the sauce if using two smaller bottles.

 

Sweet Mix Pickles usually come in a 1-litre bottle. I used the Great Value brand which has a good mix of pickles. Of course, you use your favourite sweet pickle brand.

Drain the pickle juice.

Measure the juice. I had just about 2 cups of pickle juice. Top up pickle juice to 2½ cups liquid using half vinegar and half water. 

Leave pickles in the bottle. You can see there is a fairly good mix of cucumber, cauliflower and onions in the sweet mixed pickles.  You can't really see the onions in the picture but there's quite a few in the bottom of the bottle.

 

Place vinegar mixture in medium saucepan. Add the yellow mustard and combine. (Start with 2 tablespoons mustard. Taste and add another tablespoon if needed.) 

Mix all dry ingredients well.

Whisk the dry ingredients into the vinegar and mustard.

Bring the mixture up to a slow boil and continue to cook for 5 minutes, stirring occasionally. 

Pour hot mustard sauce over the pickles in the bottle. Seal tightly with original cover and refrigerate when cool. The pickles should last 3 to 4 weeks in the refrigerator. 

The drained pickles can also be divided between two sterilized 500 ml (pint) bottles. You will use more of the sauce if using two smaller bottles.

There may be some sauce left over. This is good served with dinner. 

The Mustard Pickles were so good with a few leftovers. I spread some of the sauce over my potato cakes and fried Gluten Steaks.

To print click on arrow upper right side.⇩