Prep Time
1h
Cook Time
9h
Yields
6 - 8 servings
A special treat, this recipe comes from Dorothy Lewis’s kitchen at Government House in Charlottetown.
Courtesy of chef Ilona Daniel, Charlottetown
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ingredients
8
cup (2 L) peeled white pearl onions
5
cup (1 ¼ mL) pickling cucumbers, seeded and cubed
1
large cauliflower, broken in florets
½
cup (125 mL) pickling salt
pinch of alum
4
cup (1 L) vinegar
4
cup (1 L) sugar
½
cup (125 mL) cornstarch
½
cup (125 mL) prepared yellow mustard
2
Tbsp (30 mL) celery seed
1
Tbsp (15 mL) turmeric
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directions
Step 1
Brine onions, cucumbers and cauliflower in pickling salt, 4 cups (1 L) water and alum overnight (8-12 hours). Drain; transfer to large heavy-bottomed saucepan.
Step 2
Stir in vinegar, sugar, cornstarch, mustard, celery seed and turmeric until well combined. Bring to a boil over medium-high heat, stirring constantly to prevent scorching. Reduce heat to low; simmer for 15 minutes.
Step 3
Remove from heat. Pour into sterilized jars and secure lids.