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
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.