There is no better way to preserve those summer garden vegetables then a good mustard pickle. Almost a necessity on a fish cakes, A jiggs dinners and a fixture on the table for many a mug up in homes across the Island. This is a good guideline base recipe upon which anything you want can be added or swapped out and next time you cant find these on grocery store shelves, Remember I got you covered with my amped up version. These “Mudder’s” pickles are named after my Mom, because like her, they are the best! 

Serves 12

Ingredients

1/2 c salt

2 c sugar

1 c vinegar

2 c white onion

2 cucumbers

1 tbsp mustard powder

1 500 ml bottle yellow mustard

1 tbsp cornstarch, mixed into water slurry

1 tsp turmeric powder

1 head cauliflower

1/2 head green cabbage

1 green pepper 

1 red pepper

Directions

Roughly chop or large dice all of the garden vegetables. Combine all ingredients in a heavy-bottom pot and bring to a boil on med high heat. Once the mixture boils, reduce heat to a gentle simmer and stir pot occasionally with a wooden spoon. Season the mix with salt and pepper and continue to simmer for roughly 20 minutes. At this point remove from heat, let cool and serve. This well last for up to a week in your fridge and when bottled and sealed up to a year. So make a big batch to share with friends and family and don’t forget to give your Mudder a big hug and kiss next time you see her!