Thanks you for this recipe. Grew up in Digby County Nova Scotia and I miss my Mom’s mustard pickles. This recipes is very close to her’s. Doing it as we speak
I agree with another viewer that you should publish a book of your mother's recipes. These pickles look delicious. Brings back fond memories of my mother making mustard pickles:)
Thanks so much. My husband loves mustard pickles but there’s been none available these last months in our small town in Alberta. Rest assured your recipe will hold a special place in my recipe collection!
Great video as usual Dale! I remember my mother canning, I hated that time of year as it meant so much work for me! We would go to farms all over this part of Texas to pick peas, beans of all kinds, corn and anything else mom decided she wanted that year, then we'd go home and shell, shuck and peel all of it so she could can it. She didn't own a canning system either, but they always turned out great and far better than the canned stuff we could buy at the store! Thanks Dale!!!
Thank you Buster I think modern people worry too much . I sent some of my homemade cheese to a nephew, vacuum sealed and he wasn't sure if it was safe to eat because it hadn't been refrigerated.
I have never heard of mustard pickles but they do look like they would be good.I have alot of my recipes written that I have collected and cooked for my kids when they were growing up.recently one of my sons told me he wanted me to leave my recipe book to him.I hope he will cook his favorites from my recipes-as you do your moms
I remember my grandmother making these but being little, I didn't pay much attention. I do remember her using these tiny onions (pearl onions) and wondered it I could make this one change using your recipe. Sounds and looks so good and love your stories.....brings back so many memories.
Just finished your recipe ! Amazing results and the taste is just incredible thank you so much for sharing with us your mama recipe original can’t get it anywhere like this definitely want to do it more my daughter loved them so much so I know they will be gone no time thanks again ewa from Barrie Ontario
I love Mustard Pickles, Chutneys etc., I think they must be a Canadian and Aussie thing, I am thinking about making some also as I haven't made them in years. I too Dale didn't put mine in a water bath, when I made them in my homeland either, just made them and put them in the saved jars that I had, but they had to be hot for them to seal in the jars, and I'm still here too. I have been watching a lot of canning video's and was surprised when I first saw that everyone here either water baths or pressure cans.....I myself have never pressure canned to this day, but have purchased one so will pluck up the courage to do so really soon. Dale you could add to your recipe sliced green beans, zucchini, peppers and any other veg you like. I cut up my veg into small dice pieces, as it is something that you have with meats, goes well with corned beef, yum! I love chutneys with red meats, double yum! I think it is a good idea to make a recipe book from your mom's recipe cards! Edited for correction and to add more! Thank your for your video they are always great. Take care that way!
They look incredible, Dale. I’ve actually never heard of mustard pickles here in Pittsburgh, PA. But I love mustard, so I think I’d love these. Great story from your childhood about the factory mustard. Please make a clip in a future video where you try one of these after they’ve sat for the few weeks. I’d like to see how they are and what they look like after the pickling period. Great video.
Dale I did the rescipe turned out amazing.so my wife don’t take to well with onions so I substituted the onions in the next batch with extra cauliflower and and cucumber and they turned out amazing also so thankful you shared this rescipe.
I've never heard of mustard pickles but our mom's recipes are the best aren't they? They look delicious. I'll have to try this if I get enough cucumbers before the end of the season. Thanks for sharing!
Well I was just looking for a good mustard pickle recipe and I run into a fellow NB’er.. looks like a great recipe..will certainly try it…thanks for posting
Thank you for sharing this video and recipe. Looks very good, and just like something my darling Grandmother would have made. It is always a treat to see you have posted a new video. Best to you and Angel.
You should transcribe your mothers cook book and see if you can get it published or self publish it. How many cucumber plants do you have? You got a good amount. It looks the same as what we called Piccalilli. Thats very nice.
I just googled a recipe and I think it would taste quit similar. Most of my cucumbers are off the four plants in the hoop house. I also have nine in the garden but next year I think I will just plant a few more in the hoop house .
Cant wait to try...mustard pickles were always available in my grandma's and mom's pantry growing up as a child in the Adirondack Mtns of New York State
Love mustard pickle. Made it years ago when I first got married. It disappeared from the shops in UK for a time but has returned. I much prefer home made and I have a clut of cucumbers. Thank you
So I am wondering whether cold poached salmon ...hard boiled eggs....cold cooked potatoes etc would also make lovely summers meals. And perfect with any cold cuts Mustard pickles have been a favourite in Australia...... (or rather Western Australia - I can't speak for the Eastern States) since colonial times I would venture.
Can’t wait to hear how good they are... looks delicious 😋 I just loved seeing your mothers hand written recipes. My mom did the same thing. She owned a restaurant for over 30 years. Thank you so much for sharing Dale.Sending hugs, prayers and kindness. 💕👍🏼🙏🏼🥒
Many years ago, my late father in law told of his Mother making mustard pickles, but he did not know how she did it. I am 84 and have never tasted them. Thank you for the recipe and video. Grandma Sue in central Indiana and Izzi Too
Thank you very well explained . I’m making these and looking forward to tasting them. My husband just loves mustard pickles. Thank you again for your efforts on this video.
Another excellent video. Thank you for sharing your mother’s recipe. My daughter and I wrote a cookbook filled with our family recipes. Took us two years and I still found errors after publishing. Oh well. 🥰
It is important to pass on knowledge. Kudos for writing the cookbook. In my family, we have lost many recipes. Sad. We have tried to remember, and duplicate, but the knowing of when to add a "pinch" is gone. I miss my Aunt's Chicken Paprika, (cannot spell what she called it - Chicken Paprikash - know that spelling is wrong). It was awesome. It is a Hungarian recipe, and she was 100 % 2nd generation German immigrant, so go figure! Sure love this channel - nice to get away from all the political bovine excrement. What is the title of your book?
CM Sag We published our family cookbook on Taste of Home. Unfortunately, they discontinued the cookbook application a few years ago! We entered recipes and pictures along with stories. When ready, we would request (purchase) the published version. People could order their own copies. It was beautiful with a hard cover and glossy, color pages. It was spiral inside...quality was great. We have about 10 copies in the family. We were given time to download it before they closed out the application, but it was unformatted. So, the only way to get a copy now is for one of us to have our book copied at a copier site. (It would be tedious at a home copier). Sure glad I did purchase several copies for family. The title is simply, “Norstebon Family Cookbook”. Thank you for your comment.
Mom’s Mustard Pickles 1 Large Cauliflower 4 lbs Onions 10 to 12 medium size cucumbers 1/2 cup pickling salt 4 cups water Sauce 1 qt vinegar 1 qt prepared mustard (Yellow Mustard) 2 cups brown sugar 1/2 cup all purpose flour Cut vegetables into small pieces place in a non reactive container add the salted water and let it set for at least 12 hours. Make the sauce. Scald the vinegar in a stainless steel stock pot , heat until steaming but not boiling. Mix the brown sugar and flour together and add to the vinegar on the stove . Stir until the mixture thickens then remove from the heat and add the mustard. Mix well. Rinse vegetables in cold tap water to remove excess salt . Cover with fresh tap water and heat to the simmering stage, do not bring to a boil. Drain off all of the liquid , add the sauce mix well and fill clean sterilized bottles. Process in hot water bath for 10 minutes. Allow to completely cool then store for two weeks before opening the first jar. (The hard part)
I remember my Mother and Grandmother canning all kinds of things. They put everything in the jars hot and then put the lids on. Like you I don't remember them using a canner. Jams and jellies were put in jelly jars with melted wax on top to seal them. They just has a lid that sat on the top of the jar, I think to keep the dust out. Once in a while I remember getting a jar that had mould in it. My Mom made peach preserves that she put in quart jars because we ate so much of it. Those jars were sealed with canning lids and rings. I can remember testing the lids before we put them away to make sure they had sealed. We had a room in the basement with shelves that we kept our canned goods in. We never got sick from any of it. We also played in the sand out under 4 huge oak trees, once in a while we would find cat poop in the sand and just threw it out in the grass and kept on digging. Now days the mothers would be having a fit and disinfecting everything along with not letting the kids play in the sand anymore!
What? I have never heard of mustard pickles, well,,,,here we go on another adventure with Dale! Lol! Just when we think he has run out of ideas! Nope, here is a new recipe! I just love the variety you manage to co e up with. Bless your heart! Big hug for Angel. Have you ever pickled onions. Take care friend. 🕊🙏🥰🇺🇸
I like mustard pickles (or piccalilli as it's known here), it's normally a Christmas treat but you might just tempt me to make my own if I have the time! Thanks for sharing.
Hi Dale. My father used to snack on sardines packed in mustard in those tins that had the key stuck on the bottom to get the thing opened. He ate them on Saltine crackers.with his favorite drink after supper- red wine mixed with cherry and cherry pit soda made by Brookdale Beverages based in NJ. We always had a case or two in the cellar. The thick glass bottles were deposit, so you brought your empties back to the depot for redemption when it was time to buy more soda. I think the deposit system would really help eliminate the waste plastic problem.
Hi, very nice! It made quite a bit! You will have some good pickles to open in the middle of winter! I'm not sure if I have ever had them, but I like mustard, brown sugar and vinegar so what's not to like? Lol. I would serve them next to a corned beef sandwich. Yum!😋
I’ve never seen or heard of mustard pickles, I can’t wait to see how they turn out👍👍👍 The story about the factory mustard was very interesting, wouldn’t it be nice for those factories to come back. When our young people have to leave the area to find jobs it changes a community and usually not for the better😇😇😇
I understand this so well, my hometown is little more than a ghost town. It’s sad but life never stays the same does it? We so enjoy you videos, thank you so much😇😇😇
Love this recipe ❤. In the UK we never bathed or pressure canned pickles or jams because we viewed the sugar and vinegar content, as high enough, to preserve. You mum must have some English in her somewhere.
I also have my mother's and my grandmother's cook book's and I have a recipe for the mustard pickles also and she did them the same way you are doing them but she also has in the recipe to add a pinch of this and that and it makes me laugh because my grandmother never measured anything that I can remember but everything came out wonderful. I bet you treasure those cook books because I know I treasure the ones I have. In fact Dale, my grandmother has a recipe in her book for rheumatism which I had to laugh but in those days they didn't have medicines like we have today. I haven't tried it but maybe it works better than the medicine we have today. LOL
I had a cookbook that a very elderly lady in my family gave me and it was her mothers hand written book, can't find it I think I donated it to the local museum but they don't have any record of it either. It would drive a modern microwave cook nuts. It had the pinch of this and a little of that and butter the size of a walnut and the last instruction on a cake was bake in a moderate oven until done.
Dear Dale .. in your last video you mentioned you had to get ready for hurricane Dorian .... and we are curious about the impact it on your area .... if at all .... we were certainly blessed .. here in Florida .... give our love to Angel .. and by the way your video was great .👍👍👍👍
Wow, had never heard of mustard pickles. So curious about how it tastes. I love pickled veggies. I've been making a lot of refrigerator pickles lately, today I'm made some with green beans and carrots. First time I've tried green beans and am hoping they turn out good.
I love hearing stories from the past, I've learned too cook with my grand-mother as a little child. I would sit on the counter, watch her and ask a lot of questions LOL I started to write a book of my recipes for my children...wondering now if I'm clear enough in my instructions? ;-)
Well this is so intriguing that I guess I'll have to try it. I'm not too adventuress so I will cut the recipe down drastically first ?brown sugar and flour? With mustard and vinegar? Strangely it sounds like it could be fabulous, or maybe not...lol. How many siblings did you have Dale? Did your mother have a lot to cook for? As others have said here in the comments you should print your Mom s cookbook. I would buy one. You could print one of your own too.
Thank you Loretta I think a scaled down version of the recipe would work out very well. I'm the middle child of three . We loved the preserves but looking back on it I suppose the main reason was to save money, there wasn't a lot of that to go around.
Looks tasty Dale. I wonder if you could use courgette instead of cucumbers?. mind you it might not be so crunchy. Years ago a friend made me some pickles similar to piccalilli, but it was called Currililli !. It was utterly delightful. Never seen a jar of it again. I bet you could come up with a good recipe for that . As I know you like a little kick of spice. :)
Can someone done point out the recipe for me please . Also how long do you wait before eating and where do you store them? Many thanks in advance . Love from Scotland 🏴
The instructions are in the description directly below the video on RUclips. I just store them on the shelf in my basement and they are better after they have aged for a few months.
Thanks for posting the recipe, I've lost track of how many things we might get to see you taste test in the future, hope this is one of them! When you say your Mom canned but didn't own a canner, or hot water bath anything, did she just put the prepared food in sterilized jars? I have a feeling her generation (or her mother's) had ways to preserve food that worked fine, but that we just don't know about or do anymore, like putting paraffin tops on jelly, or butter on potted meat. I did a little experiment to see if clotted cream would freeze well and it turned out fine, I filled an ice cube tray section lined with a fold-top sandwich bag, let it defrost later in the fridge, and no change to texture or flavor. This will work great next time I make it so that I don't "have" to eat it till it's all gone, lol. Mustard and brown sugar sounds like a good combination; hope it turns out like you remember!
So glad that I found your channel and I have a question. Would love it if you would do a video of testing these. Not that I don't think they're great but I'd really like to know if these are crisp or not? Somewhat crisp? Strong Mustard flavor or not? Some of us has issues and can't handle foods that are too strong in flavor, if you get my point? I want to try these now that I've seen your video. Thank you for all your great videos but this one in particular I'm really interested in.
@@DaleCalderCampobelloHI again. Thanks for the quick reply. I realize that you made this video a few years ago but I'm wondering how you found them? Crunchy? Not too strong? Reason being, since Habitant pickles are no longer available to purchase I've been wanting to make some but this is new territory. I've never done anything like this. However, last week (little late because the cucumbers were not the best quality to purchase), I decided that I was going to tackle this issue, finally. I got the things together and made 3 different batches because I was trying to improve it as I went and had no knowledge/prior experience etc. Then I stumbled across your channel and your Mom's recipe which is/seems slightly different than the others that I've seen. So today I'll be trying batch number 4, which will be made using your Mom's recipe. I'm going to add a few Peppers. Hopefully this batch will be thicker than the previous 3 batches that I've made and it may be the best of the group. Would love to hear your feedback of what you thought of the ones that you've made? Thanks for sharing your mom's recipe and the story about the Mustard. That was pretty cool. ✌️
These look delicious Dale I was gonna try a different rescipe but when you posted this this is the one I want.i think the prepared mustard seems better than powder.
Hi Dale! I'm making this right now and just want to make sure I'm doing it right. Lol Do you leave them on the counter for 12 hours or in the fridge. Thanks!
Dale I made a double batch of the mustard sauce I have it stored in a container is it ok I reheat it and use it on a batch tomorrow? I already have one bath of mustard pickles done.havent tried them yet but I know they will be delicious.
Afghans use black mustard seeds. We boil vegetables for some minutes. Drain it. Place them in a jar. Add coarse crushed black mustard seeds and salt and fill the jar with water. Let it to set for 10-12 in room temperature then it’s ready to be served.
@@DaleCalderCampobello but the jars are filled and Sealed so I don’t understand the benefit . I’m in Scotland and we don’t can . I plan to so just want to understand
When what to my wondering eyes appeared.........a spatula! I'm not sure about mustard pickles. I never heard of them, and that was a lot of mustard! Guess I have a yellow streak! Ha
your very welcome Dale .. but what. I should have said is we were very concerned about you and Angel .. and I am sorry .. Thank God your both ok .... 😁😁
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
Thanks you for this recipe. Grew up in Digby County Nova Scotia and I miss my Mom’s mustard pickles. This recipes is very close to her’s. Doing it as we speak
Hope they turn out well for you .
I agree with another viewer that you should publish a book of your mother's recipes. These pickles look delicious. Brings back fond memories of my mother making mustard pickles:)
Thank you. You seem to be one of the few people who have had them before.
@@DaleCalderCampobello I'm a fellow Maritimer (NB). We love pickles:)
Thanks so much. My husband loves mustard pickles but there’s been none available these last months in our small town in Alberta. Rest assured your recipe will hold a special place in my recipe collection!
Great video as usual Dale! I remember my mother canning, I hated that time of year as it meant so much work for me! We would go to farms all over this part of Texas to pick peas, beans of all kinds, corn and anything else mom decided she wanted that year, then we'd go home and shell, shuck and peel all of it so she could can it. She didn't own a canning system either, but they always turned out great and far better than the canned stuff we could buy at the store! Thanks Dale!!!
Thank you Buster I think modern people worry too much . I sent some of my homemade cheese to a nephew, vacuum sealed and he wasn't sure if it was safe to eat because it hadn't been refrigerated.
@@DaleCalderCampobello I know what you mean. My nephew was worried about some veggies my sister canned last year.
I have never heard of mustard pickles but they do look like they would be good.I have alot of my recipes written that I have collected and cooked for my kids when they were growing up.recently one of my sons told me he wanted me to leave my recipe book to him.I hope he will cook his favorites from my recipes-as you do your moms
Thank you I recently photocopied it for my sister now she is using it too.
I’m looking through mustard pickle recipes today. My husband grew up eating them in Newfoundland. They ate them with fishcakes. Great recipe. !
We eat them with fish too.
I remember my grandmother making these but being little, I didn't pay much attention. I do remember her using these tiny onions (pearl onions) and wondered it I could make this one change using your recipe. Sounds and looks so good and love your stories.....brings back so many memories.
Yes I'm sure that would be very good.
@@DaleCalderCampobello Thanks for getting back to me, will be making these very soon.
I use pear onions, my Grandmother's recipe Saint John NB
pearl
Just finished your recipe ! Amazing results and the taste is just incredible thank you so much for sharing with us your mama recipe original can’t get it anywhere like this definitely want to do it more my daughter loved them so much so I know they will be gone no time thanks again ewa from Barrie Ontario
Glad you liked it!!
Your pickles look very good, I wish I could taste one. It seems very brave to put a whole quart of mustard into the mix!
Thank you Jay it is a very mild mustard.
A superb mustard pickle Dale. It will nice to have after Christmas on a cold plate. Cheers Patrick
Thank you Patrick.
I love Mustard Pickles, Chutneys etc., I think they must be a Canadian and Aussie thing, I am thinking about making some also as I haven't made them in years. I too Dale didn't put mine in a water bath, when I made them in my homeland either, just made them and put them in the saved jars that I had, but they had to be hot for them to seal in the jars, and I'm still here too.
I have been watching a lot of canning video's and was surprised when I first saw that everyone here either water baths or pressure cans.....I myself have never pressure canned to this day, but have purchased one so will pluck up the courage to do so really soon.
Dale you could add to your recipe sliced green beans, zucchini, peppers and any other veg you like. I cut up my veg into small dice pieces, as it is something that you have with meats, goes well with corned beef, yum! I love chutneys with red meats, double yum!
I think it is a good idea to make a recipe book from your mom's recipe cards!
Edited for correction and to add more!
Thank your for your video they are always great. Take care that way!
I know I'm sure my mother never hot water bathed anything and she never owned a pressure canner. Good luck with your Mustard pickles.
They look incredible, Dale. I’ve actually never heard of mustard pickles here in Pittsburgh, PA. But I love mustard, so I think I’d love these. Great story from your childhood about the factory mustard. Please make a clip in a future video where you try one of these after they’ve sat for the few weeks. I’d like to see how they are and what they look like after the pickling period. Great video.
Thank you Lori I do plan to do that.
Dale Calder thanks so much, Dale. Appreciate it.
Dale I did the rescipe turned out amazing.so my wife don’t take to well with onions so I substituted the onions in the next batch with extra cauliflower and and cucumber and they turned out amazing also so thankful you shared this rescipe.
Thank you Will glad to hear that you have had good success with them.
I've never heard of mustard pickles but our mom's recipes are the best aren't they? They look delicious. I'll have to try this if I get enough cucumbers before the end of the season. Thanks for sharing!
Thank you Rick you could always scale the recipe back by half or so.
Well I was just looking for a good mustard pickle recipe and I run into a fellow NB’er.. looks like a great recipe..will certainly try it…thanks for posting
Awesome! Thank you!
Thank you for sharing this video and recipe. Looks very good, and just like something my darling Grandmother would have made. It is always a treat to see you have posted a new video. Best to you and Angel.
Thank you Patricia.
It's very special that you have your mum's cook book mate. I like the good range of stuff that goes in to be pickled. Nice.
Thank you Andy.
Your videos are so wholesome. I don't even know how I found you. I'm subscribing immediately
Thank you Josh.
New to me too, but I bet I would like them. Best wishes Bob.
Thank you Bob.
Those recipes passed on are the best ones to use!
I agree Jacki.
You should transcribe your mothers cook book and see if you can get it published or self publish it. How many cucumber plants do you have? You got a good amount. It looks the same as what we called Piccalilli. Thats very nice.
I just googled a recipe and I think it would taste quit similar. Most of my cucumbers are off the four plants in the hoop house. I also have nine in the garden but next year I think I will just plant a few more in the hoop house .
a trick: watch series at Kaldrostream. I've been using it for watching loads of movies lately.
@Landry Alaric definitely, been using Kaldrostream for since november myself :D
Looks great! My mother never water-bathed, and we survived! She used pressure canner for green beans.
I don't remember mother ever canning just a vegetable it was always pickles, relish jams and jelly etc.
Cant wait to try...mustard pickles were always available in my grandma's and mom's pantry growing up as a child in the Adirondack Mtns of New York State
Thank you Scott.
Love mustard pickle. Made it years ago when I first got married. It disappeared from the shops in UK for a time but has returned. I much prefer home made and I have a clut of cucumbers.
Thank you
Very interesting about the mustard. I can't remember where Ray's Mustard gets their mustard. Thank you for sharing your mother's recepe.
Ray's is made in the same small factory in Eastport which used to make mustard for the sardine factories.
Thank you Dale - perfect accompaniment to cold roast beef.
Thank you Ann. Ham or pork too.
So I am wondering whether cold poached salmon ...hard boiled eggs....cold cooked potatoes etc would also make lovely summers meals.
And perfect with any cold cuts
Mustard pickles have been a favourite in Australia...... (or rather Western Australia - I can't speak for the Eastern States) since colonial times I would venture.
Can’t wait to hear how good they are... looks delicious 😋 I just loved seeing your mothers hand written recipes. My mom did the same thing. She owned a restaurant for over 30 years. Thank you so much for sharing Dale.Sending hugs, prayers and kindness. 💕👍🏼🙏🏼🥒
Thank you Kaye.
Many years ago, my late father in law told of his Mother making mustard pickles, but he did not know how she did it. I am 84 and have never tasted them. Thank you for the recipe and video.
Grandma Sue in central Indiana and Izzi Too
Thank you Sue hope you can give therm a try.
Thank you very well explained . I’m making these and looking forward to tasting them. My husband just loves mustard pickles. Thank you again for your efforts on this video.
Hope you enjoy thank you.
I made these and they were a success for my husbands tastebuds. Thank you again for the wonderful video.
Lovely video! Thank you for sharing.
Our pleasure!
Have been looking for easy peasy no fuss mustard pickle. Going to try next week
Hope you enjoy
Thank you!,, Finley the recipe I was looking for Wow looks amazing thank you ewa
Hope you like it!
Another excellent video. Thank you for sharing your mother’s recipe. My daughter and I wrote a cookbook filled with our family recipes. Took us two years and I still found errors after publishing. Oh well. 🥰
Thank you Marcia that sounds like a nice project.
It is important to pass on knowledge. Kudos for writing the cookbook. In my family, we have lost many recipes. Sad. We have tried to remember, and duplicate, but the knowing of when to add a "pinch" is gone. I miss my Aunt's Chicken Paprika, (cannot spell what she called it - Chicken Paprikash - know that spelling is wrong). It was awesome. It is a Hungarian recipe, and she was 100 % 2nd generation German immigrant, so go figure!
Sure love this channel - nice to get away from all the political bovine excrement.
What is the title of your book?
CM Sag We published our family cookbook on Taste of Home. Unfortunately, they discontinued the cookbook application a few years ago! We entered recipes and pictures along with stories. When ready, we would request (purchase) the published version. People could order their own copies. It was beautiful with a hard cover and glossy, color pages. It was spiral inside...quality was great.
We have about 10 copies in the family. We were given time to download it before they closed out the application, but it was unformatted. So, the only way to get a copy now is for one of us to have our book copied at a copier site. (It would be tedious at a home copier). Sure glad I did purchase several copies for family. The title is simply, “Norstebon Family Cookbook”. Thank you for your comment.
I love Mustard pickles too!
Please post the recipe cos I would love to make them too! What a great yield of beautiful veggies 🌶🥒
Bella, The recipe is written below the video. Scroll down.
Mom’s Mustard Pickles
1 Large Cauliflower
4 lbs Onions
10 to 12 medium size cucumbers
1/2 cup pickling salt
4 cups water
Sauce
1 qt vinegar
1 qt prepared mustard (Yellow Mustard)
2 cups brown sugar
1/2 cup all purpose flour
Cut vegetables into small pieces place in a non reactive container add the salted water and let it set for at least 12 hours.
Make the sauce. Scald the vinegar in a stainless steel stock pot , heat until steaming but not boiling. Mix the brown sugar and flour together and add to the vinegar on the stove . Stir until the mixture thickens then remove from the heat and add the mustard. Mix well.
Rinse vegetables in cold tap water to remove excess salt . Cover with fresh tap water and heat to the simmering stage, do not bring to a boil. Drain off all of the liquid , add the sauce mix well and fill clean sterilized bottles. Process in hot water bath for 10 minutes. Allow to completely cool then store for two weeks before opening the first jar. (The hard part)
😊 thank you so much
I remember my Mother and Grandmother canning all kinds of things. They put everything in the jars hot and then put the lids on. Like you I don't remember them using a canner. Jams and jellies were put in jelly jars with melted wax on top to seal them. They just has a lid that sat on the top of the jar, I think to keep the dust out. Once in a while I remember getting a jar that had mould in it. My Mom made peach preserves that she put in quart jars because we ate so much of it. Those jars were sealed with canning lids and rings. I can remember testing the lids before we put them away to make sure they had sealed. We had a room in the basement with shelves that we kept our canned goods in. We never got sick from any of it. We also played in the sand out under 4 huge oak trees, once in a while we would find cat poop in the sand and just threw it out in the grass and kept on digging. Now days the mothers would be having a fit and disinfecting everything along with not letting the kids play in the sand anymore!
I agree and a lot of Dr.'s are now saying we have gone to far with the cleanliness thing and kids aren't developing natural immunities .
What? I have never heard of mustard pickles, well,,,,here we go on another adventure with Dale! Lol!
Just when we think he has run out of ideas! Nope, here is a new recipe! I just love the variety you
manage to co e up with. Bless your heart! Big hug for Angel. Have you ever pickled onions.
Take care friend. 🕊🙏🥰🇺🇸
Thank you I love onions but I have never tried pickling them.
I like mustard pickles (or piccalilli as it's known here), it's normally a Christmas treat but you might just tempt me to make my own if I have the time! Thanks for sharing.
Thank you Alan.
Hi Dale. My father used to snack on sardines packed in mustard in those tins that had the key stuck on the bottom to get the thing opened. He ate them on Saltine crackers.with his favorite drink after supper- red wine mixed with cherry and cherry pit soda made by Brookdale Beverages based in NJ. We always had a case or two in the cellar. The thick glass bottles were deposit, so you brought your empties back to the depot for redemption when it was time to buy more soda. I think the deposit system would really help eliminate the waste plastic problem.
I agree when I was a kid the quart bottles were 5 cents and the small were 2 cents return and we were always allowed to return them for pocket money.
Hi, very nice! It made quite a bit! You will have some good pickles to open in the middle of winter! I'm not sure if I have ever had them, but I like mustard, brown sugar and vinegar so what's not to like? Lol. I would serve them next to a corned beef sandwich. Yum!😋
Thank you yes when I used to eat meat they are very good with pork or ham too.
I’ve never seen or heard of mustard pickles, I can’t wait to see how they turn out👍👍👍 The story about the factory mustard was very interesting, wouldn’t it be nice for those factories to come back. When our young people have to leave the area to find jobs it changes a community and usually not for the better😇😇😇
Thank you Michele all my life the population of this island was around 1,300 and in the last few years it has dropped to around 800.
I understand this so well, my hometown is little more than a ghost town. It’s sad but life never stays the same does it? We so enjoy you videos, thank you so much😇😇😇
Love this recipe ❤. In the UK we never bathed or pressure canned pickles or jams because we viewed the sugar and vinegar content, as high enough, to preserve. You mum must have some English in her somewhere.
LOL We all have some Scottish heritage.
I also have my mother's and my grandmother's cook book's and I have a recipe for the mustard pickles also and she did them the same way you are doing them but she also has in the recipe to add a pinch of this and that and it makes me laugh because my grandmother never measured anything that I can remember but everything came out wonderful. I bet you treasure those cook books because I know I treasure the ones I have. In fact Dale, my grandmother has a recipe in her book for rheumatism which I had to laugh but in those days they didn't have medicines like we have today. I haven't tried it but maybe it works better than the medicine we have today. LOL
I had a cookbook that a very elderly lady in my family gave me and it was her mothers hand written book, can't find it I think I donated it to the local museum but they don't have any record of it either. It would drive a modern microwave cook nuts. It had the pinch of this and a little of that and butter the size of a walnut and the last instruction on a cake was bake in a moderate oven until done.
Oh that took me back to my Granma and mum making piccalilli! I’m going to try this , maybe not so much.Thank you.
Thank you Rita it should work very well in a reduced amount, good luck with yours.
Wonderful recipe
Thank you .
I luv mustard sardines...when I can find them. The mustard pickles look delicious!!
Thank you Johnny.
Looks delicious
Thank you Belinda.
Dear Dale ..
in your last video you mentioned you had to get ready for hurricane Dorian .... and we are curious about the impact it on your area .... if at all .... we were certainly blessed .. here in Florida .... give our love to Angel .. and by the way your video was great .👍👍👍👍
Thank you Thomas the hurricane didn't do any damage here in this area just a bit of wind and a lot of rain.
I never heard of mustard pickles but I am sure they will be tasty.
Thank you .
Looks yummy.
Thank you Shirley.
I've not heard of mustard pickles either but they look very good. Sweet and tangy?
Thank you Lona yes sweet and tangy at the same time.
I mean the little ones that are round, for cocktails. I dont drink, but I love those
little cocktail onions. Lol! 🥰
Yes I love all of those little cocktail pickles especially the hot ones.
Wow, had never heard of mustard pickles. So curious about how it tastes. I love pickled veggies. I've been making a lot of refrigerator pickles lately, today I'm made some with green beans and carrots. First time I've tried green beans and am hoping they turn out good.
This batch of Mustard Pickles turned out very well I love them . I made dilly beans once they are very good.
I love hearing stories from the past, I've learned too cook with my grand-mother as a little child. I would sit on the counter, watch her and ask a lot of questions LOL I started to write a book of my recipes for my children...wondering now if I'm clear enough in my instructions? ;-)
I'm sure they will love the book Mom's recipes are always the best.
Dale I love the Factory Mustard story. Please pet Angel for me
Thank you Ginger.
Hi Dale! Looking good!
Thank you Freida.
Well this is so intriguing that I guess I'll have to try it. I'm not too adventuress so I will cut the recipe down drastically first ?brown sugar and flour? With mustard and vinegar? Strangely it sounds like it could be fabulous, or maybe not...lol. How many siblings did you have Dale? Did your mother have a lot to cook for? As others have said here in the comments you should print your Mom s cookbook. I would buy one. You could print one of your own too.
Thank you Loretta I think a scaled down version of the recipe would work out very well. I'm the middle child of three . We loved the preserves but looking back on it I suppose the main reason was to save money, there wasn't a lot of that to go around.
Looks tasty Dale. I wonder if you could use courgette instead of cucumbers?. mind you it might not be so crunchy. Years ago a friend made me some pickles similar to piccalilli, but it was called Currililli !. It was utterly delightful. Never seen a jar of it again. I bet you could come up with a good recipe for that . As I know you like a little kick of spice. :)
Thank you that does sound good. I don't see any reason why courgette wouldn't be as good.
Can someone done point out the recipe for me please . Also how long do you wait before eating and where do you store them? Many thanks in advance . Love from Scotland 🏴
The instructions are in the description directly below the video on RUclips. I just store them on the shelf in my basement and they are better after they have aged for a few months.
enjoyed the video....have a great Saturday...
Thank you Jody.
That is a VERY sharp knife you got there.
LOL I Sharpened it just before I used it .
Thanks for posting the recipe, I've lost track of how many things we might get to see you taste test in the future, hope this is one of them!
When you say your Mom canned but didn't own a canner, or hot water bath anything, did she just put the prepared food in sterilized jars? I have a feeling her generation (or her mother's) had ways to preserve food that worked fine, but that we just don't know about or do anymore, like putting paraffin tops on jelly, or butter on potted meat.
I did a little experiment to see if clotted cream would freeze well and it turned out fine, I filled an ice cube tray section lined with a fold-top sandwich bag, let it defrost later in the fridge, and no change to texture or flavor. This will work great next time I make it so that I don't "have" to eat it till it's all gone, lol.
Mustard and brown sugar sounds like a good combination; hope it turns out like you remember!
LOL The list certainly is growing. As far as I can remember it was just hot product put in hot jars and them made sure they sealed.
So glad that I found your channel and I have a question. Would love it if you would do a video of testing these. Not that I don't think they're great but I'd really like to know if these are crisp or not? Somewhat crisp? Strong Mustard flavor or not? Some of us has issues and can't handle foods that are too strong in flavor, if you get my point?
I want to try these now that I've seen your video.
Thank you for all your great videos but this one in particular I'm really interested in.
@@marilynhynes5414 these were made several years ago and they’re long gone.
@@DaleCalderCampobelloHI again. Thanks for the quick reply.
I realize that you made this video a few years ago but I'm wondering how you found them? Crunchy? Not too strong?
Reason being, since Habitant pickles are no longer available to purchase I've been wanting to make some but this is new territory. I've never done anything like this. However, last week (little late because the cucumbers were not the best quality to purchase), I decided that I was going to tackle this issue, finally. I got the things together and made 3 different batches because I was trying to improve it as I went and had no knowledge/prior experience etc. Then I stumbled across your channel and your Mom's recipe which is/seems slightly different than the others that I've seen.
So today I'll be trying batch number 4, which will be made using your Mom's recipe. I'm going to add a few Peppers.
Hopefully this batch will be thicker than the previous 3 batches that I've made and it may be the best of the group.
Would love to hear your feedback of what you thought of the ones that you've made?
Thanks for sharing your mom's recipe and the story about the Mustard. That was pretty cool. ✌️
Thanks Dale I’m making them this week.
Thank you Will good luck with your's. I spend a jar yesterday and they did turnout very well.
These look delicious Dale I was gonna try a different rescipe but when you posted this this is the one I want.i think the prepared mustard seems better than powder.
I love the story ofFactory Mustard. Please add that to your mother's cookbook so its next lucky caretaker will have that bit of history.
Thank you that's a very good idea.
Ok, dumb question, how and with what would you serve this with? Looks good and I might have to try it.
I'm a vegetarian so I eat it with almost anything but it is very good with beef, pork or ham.
Interesting commentary. Thank you
Glad you enjoyed it
Hi Dale! I'm making this right now and just want to make sure I'm doing it right. Lol
Do you leave them on the counter for 12 hours or in the fridge. Thanks!
I just covered them and left them at room temperature.
Dale Calder thanks Dale!
How much you cook it than..time..
Dale I made a double batch of the mustard sauce I have it stored in a container is it ok I reheat it and use it on a batch tomorrow? I already have one bath of mustard pickles done.havent tried them yet but I know they will be delicious.
Why I made two batches of the sauce is because when I had everything cut up it looked like I had 2 times as much as you but I had the same bottles.
I would think it would store well in the refrigerator for quite a while.
Thanks Dale
Masaeallah very special
cant wait to see you try them!
Thank you .
Afghans use black mustard seeds.
We boil vegetables for some minutes. Drain it.
Place them in a jar. Add coarse crushed black mustard seeds and salt and fill the jar with water.
Let it to set for 10-12 in room temperature then it’s ready to be served.
Thank you that is very interesting .
Hi DALE 😊 I LOVE MUSTARD PICKLES LOVE IT 💖 ENJOY WISH I WAS THERE WOW 😊WOW
Thank you Theresa.
What do you do if you have a few bottles that never seal?
I would refrigerate those and use them first.
What is the reason for boiling the jars in boiling water for 10 minutes ?
To sterilize them to remove any possible bacteria that would spoil the preserves.
@@DaleCalderCampobello but the jars are filled and Sealed so I don’t understand the benefit . I’m in Scotland and we don’t can . I plan to so just want to understand
@@sharnndurning7952 botulism is rare, but it is a possibility. And it’s deathly.
Did you leave the pot out for 12 hours, and ice or refrigeration?
Covered and left it out at room temperature.
Thank you so much! Thanks for the idea, can’t wait to try your (and your moms) recipe.
Thank you good luck with your pickles. I have opened a bottle and they are just like Mom made very good.
Yummy 😀
Thank you .
I see you have !!!!lol I know they will be delish
Thank you .
I really enjoy your recipes and fun stuff goings on at your neck of the world!
Nice video
Thank you Caroline
Very unique, mustard pickles. I've not eaten mustard sardines in awhile, guess I've lost the taste for them. Peace.
Thank you Sandra even when I have plain sardines I often add mustard.
THANK-YOU.
You are welcome Susan.
@@DaleCalderCampobello do you have a recipe for a good ol' fashioned buttermilk cookie? Sounds like something your mother would have made. THANK-YOU.
When what to my wondering eyes appeared.........a spatula! I'm not sure about mustard pickles. I never heard of them, and that was a lot of mustard! Guess I have a yellow streak! Ha
A lot of mustard but the yellow mustard isn't very strong and with the added sugar it is even milder.
Thank you..
You are welcome Cheri.
NICE ONE
Thanks for watching
In the UK we call this piccalilli
Hi Dale I think you must have a grudge against your taste buds 😂 Take good care my friend
LOL Try it you will like it .
It’s me Dale. I really don’t like mustard lol Take good care and stay lucky 🍀
your very welcome Dale .. but what. I should have said is we were very concerned about you and Angel .. and I am sorry .. Thank God your both ok .... 😁😁
Thank you Thomas.
I'd been contemplating emailing to make sure you hadn't been washed away, good to know you're not in a pickle.
LOL Thank you we were very fortunate here no damage at all.
Pourriez-vouy écrire la recette en francsis svpl.
To chop onions run thru a french fry cutter
Thanks for the tip
Meat would need a pressure canner
Definitely and other low acid canning like beans etc.