MUSTARD PICKLES: HALF HOUR PICKLES

One of the most common fall flavours in many Island households surrounds pickle, chow, and relish-making. I love the smell of fresh mustard pickles in the house – not so much the mess, the tedious job of peeling and cutting up the cucumbers, and the “distressing” task of peeling strong pickling onions – an activity sure to bring a tear to the eye! In many Island households, a meal of any kind is not complete unless there are mustard pickles on the table. So, for most of us true cooks, we endure the process knowing the end result is worth the effort.

There are as many recipes for mustard pickles as there are cooks on the Island. There are any number of sites on the Internet that will give detailed and scientific instructions on how to make pickles. As for me, I follow the tradition of my mother and grandmother.

Here are my hints and tips for ensuring a good batch of sweet mustard pickles. At the end of the post, you will find the recipe I have used for mustard pickles for many years.

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