Dorothy Lewis’s Golden Mustard Pickles

  • prep time60 min
  • total time 600 min
  • serves 6 - 8

A special treat, this recipe comes from Dorothy Lewis’s kitchen at Government House in Charlottetown.

Courtesy of chef Ilona Daniel, Charlottetown

86 Ratings
Directions for: Dorothy Lewis’s Golden Mustard Pickles


8 cup (2 L) peeled white pearl onions

5 cup (1.25 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


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.

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.

3. Remove from heat. Pour into sterilized jars and secure lids.

See more: Appetizer, Great Canadian Cookbook, Vegetarian, Christmas, Holiday/Event, Thanksgiving, GCC Thanksgiving

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