TRADITIONAL NEWFOUNDLAND MUSTARD CABBAGE PICKLES
Twelve bottles of Traditional Newfoundland Mustard Cabbage Pickles, wrapped and labeled for gifts and some kept for me to enjoy over the year until they are all gone. Hi and welcome to our website! I'm glad you stopped by and you won't be disappointed because this is an old fashion and delicious recipe for our traditional mustard pickles. Making mustard cabbage pickles can be a little bit of work and time but it is worth it in the long run. Watch our video first then print out the recipe that's posted below and follow along, maybe start this recipe on a weekend or your day off work. Because you will need to soak the vegetables overnight and the next day start making your mustard cabbage pickles. I'm going to share a couple of links to food we will have with mustard cabbage pickles. Traditional Newfoundland Jiggs Dinner Traditional Newfoundland Jiggs Dinner Traditional Newfoundland Pan Fried Cod Fillets Cod Fillets pan fried with a side of fried flat potatoes and mash carrots and turnip. You can also serve mustard cabbage pickles with you breakfast Bologna and eggs, and a delicious feed of cold plates. Mmmmm! Traditional Newfoundland Cold Plates Cold plate with mustard salad, beet salad, coleslaw, tomato, iceberg lettuce, and cheese. I also would like to share with you a link to my cookbooks, https://www.bonitaskitchen.com/cookbook that's available on Amazon or just send me a message. New cookbook, A Little Taste of Home and Old cookbook, Traditional Newfoundland recipes and cooking Please continue on with the recipe for Mustard Cabbage Pickles and enjoy. Bonita ????
Provided by Bonita's Kitchen
Yield 12 Bottles
Number Of Ingredients 20
Steps:
- Pickles Method: 1. 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 1/2 tsp salt in boiler. 2. Put lid on your boiler and leave soaking overnight or about 12 hours. 3. The next day drain all water off your vegetables and put about 4 to 5 cups 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. 4. 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. 5. 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. Mustard Sauce Method: 1. In medium boiler add white vinegar, water, sea salt, yellow mustard, mustard seeds, turmeric, white sugar and pepper start boiler on medium to high heat for 5 minutes keep stirring the mixture until boiled. 2. In a small bowl mix together 4 tbsp flour and 1/2 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, then remove from heat and pour over your vegetables and start tossing it together. 3. When all tossed together start scooping the mustard cabbage pickles into your already prepared mason jars to bottle. 4. Please follow your canning instructions Sterilizing and Canning Procedures to bottle your pickles unless you are going to refrigerate all your pickles. This recipe makes 12 - 1 cup bottles of mustard cabbage pickles. Prep time: 20 minutes Soaking time: 12 hours Boiling time: 2 hours Bottling time: 1/2 hour Label and date your pickles before storing them.
Nutrition Facts :
CABBAGE PICKLES
Make and share this Cabbage Pickles recipe from Food.com.
Provided by Shirl J 831
Categories Vegetable
Time 30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Chop cabbage and onions fine. Add vinegar and boil for.
- 10 minutes. Add sugar, and salt. Mix seasonings with flour.
- adding enough water to make a paste. Stir paste into.
- boiling pickles and boil for 20 minute Bottle and seal while hot.
- **Mom was not sure how many jars this made so I had to GUESS -- I said maybe 6 jars if anyone tries them maybe lt me know how many it makes.
Nutrition Facts : Calories 132.1, Fat 0.5, SaturatedFat 0.1, Sodium 201.8, Carbohydrate 28.1, Fiber 1.7, Sugar 19.9, Protein 1.7
NEWFOUNDLAND JIGG'S DINNER
A traditional Newfoundland meal, comparable to Corned beef and cabbage. Newfoundland is Canada's easternmost province, and is an island in the Atlantic. Make sure that the split peas are securely tied into a cloth bag (pudding bag), a dish towel or cheesecloth, if they escape you will not have a dinner, you will have pea soup!!
Provided by MomWhoCooks
Categories Main Dish Recipes Beef Corned Beef Recipes
Time 11h30m
Yield 6
Number Of Ingredients 12
Steps:
- Cover the corned beef with cold water and soak overnight in the refrigerator.
- Drain the beef and place in a large Dutch oven. Cover with fresh water. Place the yellow peas in a triple layer of cheesecloth and tie securely. Place the bag inside the Dutch oven with the beef. Bring to a boil, then reduce to a simmer and cook for 2 hours.
- After 2 hours, add the chopped cabbage, turnip, and carrots to the pot. Simmer for 25 minutes.
- Add the chopped potatoes and simmer an additional 20 to 25 minutes, or until all of the vegetables are fork tender.
- While the vegetables are cooking, prepare the dumpling dough as follows: Combine the flour, sugar, and baking powder in a bowl, then add the water a little bit at a time to make a pasty dough. You may not need to add all of the water. Divide the dough into 6 balls. Be careful not to over-handle the dough.
- During the last 5 to 10 minutes of simmering the vegetables, place the dough balls on top of the vegetables and cover with a lid. Allow the dumplings to steam in the pot for 7 minutes.
- When the dumplings are cooked through, remove all ingredients from the pot and arrange on a warm serving platter. Remove the cooked peas from the cheesecloth bag and mash with the butter and black pepper. Serve alongside the beef and vegetables.
Nutrition Facts : Calories 957.6 calories, Carbohydrate 143.9 g, Cholesterol 107.6 mg, Fat 23.7 g, Fiber 16.3 g, Protein 45.8 g, SaturatedFat 9 g, Sodium 1433.9 mg, Sugar 16.4 g
PICKLED CABBAGE
This is a sort of pickled cabbage that makes a great, sharp, appetizer. Or it can also be added into other recipes. There is no need to cook the cabbage, but instead just place it in the fridge. It will keep in the fridge for a week or so.
Provided by SCGOATS
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled Pickled Vegetable Recipes
Time P1DT30m
Yield 4
Number Of Ingredients 4
Steps:
- Place cabbage into a large bowl. Sprinkle with salt and mix to distribute. Let stand for 20 minutes, mixing with your hands every few minutes.
- Pour out excess salt water from the cabbage. Add vinegar and sugar; mix well. Cover the bowl and refrigerate for 24 hours.
Nutrition Facts : Calories 79.2 calories, Carbohydrate 19.1 g, Fat 0.1 g, Fiber 2.8 g, Protein 1.5 g, Sodium 3508.7 mg, Sugar 16.1 g
NEWFOUNDLAND PICKLE OR CHUTNEY
Make and share this Newfoundland Pickle or Chutney recipe from Food.com.
Provided by evelynathens
Categories Chutneys
Time 35m
Yield 5 cups (this is approximate)
Number Of Ingredients 8
Steps:
- Put tomatoes in saucepan and add sugar, vinegar, mustard seeds, salt and pickling spices. Stir well. Bring to a boil, and boil for 5 minutes.
- Add chopped onions and apples. Boil vigorously for 5 minutes then cover tightly, turn off heat and let stand about one hour. (may be boiled longer if you like the onions really soft.
- Pack in jars and store in refrigerator.
Nutrition Facts : Calories 247.5, Fat 0.7, SaturatedFat 0.1, Sodium 945.7, Carbohydrate 59, Fiber 5.6, Sugar 43.9, Protein 3.3
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