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
cup (2 L) peeled white pearl onions
cup (1 ¼ mL) pickling cucumbers, seeded and cubed
large cauliflower, broken in florets
cup (125 mL) pickling salt
pinch of alum
cup (1 L) vinegar
cup (1 L) sugar
cup (125 mL) cornstarch
cup (125 mL) prepared yellow mustard
Tbsp (30 mL) celery seed
Tbsp (15 mL) turmeric
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.