A special treat, this recipe comes from Dorothy Lewis’s kitchen at Government House in Charlottetown.
Courtesy of chef Ilona Daniel, Charlottetown
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.
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.
Remove from heat. Pour into sterilized jars and secure lids.