Mustard Pickles: The Bold, Classic Delight for Your Fridge This Summer

A Faded Recipe Card and a Mysterious Ingredient

There’s something special about recipes that have been passed down through generations. They often live on old, worn-out cards or scraps of paper that have seen better days. For me, the most intriguing recipes are those that come with a sense of mystery. That’s exactly what happened when I stumbled upon a frayed index card with the words "Mustard Pickles" written in a grandmother's shaky handwriting. It was love at first sight.

The recipe itself was sparse on details, but one thing stood out: it called for "1 pint mixed sweet pickles." At first, this seemed a bit odd, but after doing a little research, I found that brands like Mt. Olive in North Carolina make a product by that name. This mix typically includes cucumber slices, cauliflower, bell peppers, and onions. The original recipe instructed to drain these pickles before combining them with sugar, ground cloves, and prepared yellow mustard.

The result is a unique blend that falls somewhere between piccalilli, chow chow, and Canadian mustard pickles. Some digging revealed that these particular pickles were once a staple at the Miller and Rhoads Tea Rooms in Richmond and Roanoke, Virginia. They were served alongside a rich cheese sauce-topped Missouri Club Sandwich, which makes sense because the bright, tangy pickles would help cut through the sandwich’s richness.

A New Spin on an Old Favorite

While the original recipe was nostalgic, I wanted to give it a modern twist. Instead of using pre-made pickles, I decided to use fresh vegetables and create a quick brine. This version uses English cucumbers, red bell peppers, onions, and cauliflower. The brine is spiced with dried mustard, turmeric, and ground cloves, adding warmth and a subtle kick. The granulated sugar helps balance the tartness of the vinegar and spices.

These updated mustard pickles still pair well with hearty dishes like Welsh rarebit or grilled cheese. They also make a great addition to hot dogs, and no one will judge you if you eat them straight from the jar. I’m not much of a canner, so this recipe is for refrigerator pickles. However, if you have experience with canning, you can easily preserve them for longer storage.

Ingredients for Mustard Pickles

To make these pickles, you’ll need:

• 4 medium English cucumbers, sliced
• 2 medium red bell peppers, diced
• 1 large yellow onion, thinly sliced
• 2 Tbsp. pickling salt
• 1 (1 1/2 pound) cauliflower, trimmed and cut into florets
• 4 cups white vinegar
• 2 cups water
• 3 cups granulated sugar
• 3 Tbsp. dry mustard
• 1 tsp. turmeric
• 1 tsp. ground cloves

How to Make Mustard Pickles

Step 1: Salt the Vegetables
Place cucumbers, bell peppers, and onions in a large bowl. Sprinkle with pickling salt and let sit for at least 8 hours or overnight. Discard the liquid and rinse the vegetables in a colander.

Step 2: Brine the Vegetables
In a stock pot or Dutch oven, combine the cucumbers, peppers, onion, and cauliflower. Cover with white vinegar, water, granulated sugar, dry mustard, turmeric, and cloves. Bring to a boil and cook for 8 to 10 minutes, until the cauliflower is just tender. Remove from heat and let the spices steep for 10 minutes.

Step 3: Pack the Pickles
Pour the mixture into clean, sterilized jars. Allow to cool to room temperature before sealing and refrigerating. These pickles will last about six weeks in the fridge. Once opened, consume within two weeks. If you prefer shelf-stable pickles, follow proper canning instructions.

Tips for Making Mustard Pickles

• Use a crinkle cutter or mandoline for a more textured look on the cucumbers.
• Reuse the brine as a vinaigrette or seasoning for potato salad.

Final Thoughts

This recipe brings together the best of both worlds—old-world charm and modern convenience. Whether you’re serving them with a classic sandwich or enjoying them on their own, these mustard pickles are sure to impress. Plus, they’re easy to make and perfect for any pickle lover.