Mustard Cabbage Pickles - Traditional Newfoundland - Bonita's Kitchen

Welcome to Bonita's Kitchen! Today we will be making - Newfoundland mustard cabbage pickles! Made with fresh local cabbage and so much more. See recipe below! https://www.bonitaskitchen.com to our website. https://www.bonitaskitchen.com/cookbook to our cookbooks. #homemaderecipe #newfoundland #cabbagerecipe #pickles Ingredients: 1 Medium Cabbage 3 Onion 1 Cauliflower 1 Cucumber 8 Cups water ½ Tsp Sea salt or more 3 Bay leaves 1 Tbsp Peppercorn seeds Method: Cut all your vegetables in small bit size pieces, then put into a large boiler with 8 cups of cold water or until your vegetables are completely covered sprinkle ½ tsp salt or more in boiler. Put lid on your boiler and leave soaking overnight or about 12 hours less if you can't wait, the next day drain all water off your vegetables and put about 4 to 5 cups of water again to start boiling vegetables. Then you will need a cheese cloth put 3 bay leaves and 1 tbsp peppercorn seeds tie cloth on top then put in water with your vegetables. Boil for about two hours or less on low to medium heat stirring occasionally so your vegetables don't burn on the bottom of your boiler. Less depending on your cooking time. When your vegetables are medium texture remove from heat and drain off all your water and take the cheese cloth out of your boiler. You can leave the vegetables in your boiler or put in a large bowl to set aside while you make your mustard sauce. Ingredients to mustard sauce: 2 Cups White Vinegar 1 Cup Water ½ tsp sea salt 2 tsp Yellow Mustard 1 tbsp Mustard seed 2 tbsp Turmeric 1 Cup White Sugar ½ Tsp white or black pepper 4 Tbsp Flour & ½ Cup cold water mix together for thickening Method: In medium boiler add white vinegar, water, sea salt, yellow mustard, mustard seeds, turmeric, white sugar and pepper start boiling on medium to high heat for 5 minutes keep stirring the mixture until boiled. In a small bowl mix together 4 tbsp flour and ½ cup cold water until all lumps are gone from mixture. Start to pour in your vinegar mixture until all used keep mixing until it starts to thicken, remove from heat and pour over your vegetables and start tossing it together. When all tossed together start scooping the mustard cabbage pickles into your mason jars to bottle. Please follow your canning instructions to bottle your pickles unless you are going to refrigerate all your pickles. Sterilizing and Canning Procedures  Method: Sterilization: 1. Start by getting a large boiler and filling in about quarter full of water. 2. Then starting the water to a boil and placing your Mason jars inside then cover. 3. After let the pot boil for about 15-20 then remove your bottles and place them on paper towels or a cloth. Canning Procedures: 1. After your food items are cooked and ready to bottle, scoop hot liquid and put inside your Mason jars. 2. Continue doing this until all bottles are complete and leaving ½ inch on top. 3. Clean around the top of your bottles removing any food of rims. 4. Then place caps and lids on your jars and tighten. 5. Then place your jars back in hot water bath and start the boil for another 5 minutes with the cover on boiler. This recipe makes 12 bottles of mustard cabbage pickles. Prep time: 20 minutes Soaking time: 12 hours Boiling time: 2 hours Bottling time: ½ hour Label and date your pickles Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!