Mom's Sweet Mustard Pickles: A Golden Family Treasure
Some recipes are more than just food—they’re family history in a jar. My mother’s sweet mustard pickles are exactly that. You can’t buy pickles like these in any grocery store. They’re a one-of-a-kind treat, and while similar versions can be found on the East Coast of Canada, they’re a rarity here on the West Coast.
Growing up, these pickles were pure magic in a cheddar cheese sandwich. The tangy-sweet crunch paired with sharp cheddar is a flavor combination that still makes me smile. And while my husband has always loved my Bread and Butter pickles, he wasn’t sold on these mustard beauties… until this year! He finally tried them with cheddar, and now he’s a convert.
These pickles have found a perfect home in today’s world of charcuterie boards, replacing the fondue pots of the past. A little jar of these golden gems, some aged cheddar, a few slices of crusty bread—it’s simple, nostalgic perfection.
In our family, these pickles are a rare and precious commodity. While we’re happy to share canned tomato sauce or jam, a jar of these is reserved for only the most special friends. And no, we don’t give them away lightly! Before gifting a jar, I always ask, “Do you like sweet pickles?” Because let’s be honest, there’s no sense in sharing something that takes this much love and effort with someone who isn’t going to appreciate them.
Thankfully, those who do receive a jar of these pickles always seem to rave about them—and not in that polite, “Oh, thanks!” kind of way. They mean it.
So, here’s to a recipe that carries memories, love, and a bit of sweet, tangy magic. Whether in a sandwich, on a charcuterie board, or straight from the jar, Mom’s sweet mustard pickles are pure gold. ❤️
Sweet Mustard Pickles
Special Note: This recipe makes about 10 pints of Sweet Mustard Pickles.
Ingredients:
Equipment: 12 qt roasting pan
10 pt canning jars
3 qts (12c) sliced pickling cucumbers (approx 24 pickling cucumbers)
1qt sliced sweet yellow onion
1/2tsp alum
1/2c pickling salt
2 trays ice cubes (Ice cube trays come in different sizes - the idea here is to have veges covered in brine once the ice melts)
3/4c flour
1c water
4c sugar
2tbsp tumeric
2tbsp celery seed
1/3c dry mustard
1qt cider vinegar
4c sliced red pepper (approximately - number of red peppers depends on their size)
4c sliced cauliflower (approximately)
Canning Equipment:
Large canning kettle and lid (jars need to be covered with 1inch of water during boiling water bath)
Canning kettle insert - (jars sitting directly on bottom of pot can crack during canning process)
Hand-held tool for moving jars around
A canning funnel to ease placement of ingredients in jar without spilling
Pot, with lid, to sterilize canning lids
Instructions for Sweet Mustard Pickles:
Starting the night before, put sliced pickling cucumbers and sliced onion in a large bowl, sprinkle with pickling salt, alum and 1 qt water and ice cubes, gently toss and then let stand overnight (will be covered by brine as the ice melts)
The next day, drain the pickles in a colander and rinse with cold water (gently rinsing off the overnight brine).
Slice the red peppers and the cauliflower.
in a large bowl, combine sugar, turmeric, celery seed and dry mustard.
In a separate bowl, whisk together 1c water and flour.
In a large roasting pan, combine cider vinegar and the seasonings, whisk in the thickening agent (the four and water).
While whisking, cook over medium heat until thickened.
Add all the vegetables and gently stir to combine.
Simmer for 15 minutes (depending on your stovetop, keep an eye out for scorching)
Instructions for Canning:
Before starting the sauce, wash jars and add to canning kettle filled with water.
Bring to a boil.
To sterilize, boil for 10 minutes right before canning.
Just before removing jars from the boiling water, boil snap lids for 5 minutes to soften sealing compound.
Dip clean funnel in boiling water to quickly blanche for sterilization. Now fill hot sterilized jars, using funnel, with sweet mustard pickles.
Leave 1/2” headspace (space between top of sauce and jar rim).
if needed, dip a corner of folded paper towel in boiled water and use the corner to wipe any rims that may have any sauce drips on them. This is to ensure a clean rim for a solid seal.
Remove snap lids one at a time from boiled water. I move quickly at this point. I drain the water off the lids and then immediately place on jars, only to ‘finger tip’ tight. This allows rising steam, created inside the jar during processing, to be exhausted.
Place jars carefully back into the canning kettle.
Put the lid back on and bring to a boil.
Once boiling, process (leave in boiling water) for 12 minutes.
Remove carefully from canning kettle. DO NOT TOUCH THE LIDS.
You will hear some ‘pops’. This is good. This is the seal ‘popping’ into place.
Do not touch for at least 24 hours to allow complete cooling and setting of the lids.
Label, date and store jars in a cool dark place.
