Mustard Pickles

This traditional preserve is a PEI staple with meat and potatoes, goes great with holiday dinners or as a relish on burgers and sausages.

Makes approximately 8 pints

• 1-quart onion, cut into medium sized pieces
• 2 quarts large cucumbers, peeled with seeds and centers removed; cut to desired size
• 1 medium cauliflower cut into small flowerets.
• 2 finely diced sweet red peppers, diced (for colour) (optional)

Sauce

• 3 1/2 cups sugar
• 1/2 cup flour
• 2 tablespoons turmeric
• 2 tablespoons celery seeds
• 1/2 cup mustard powder
• 1-quart vinegar

4 tablespoons pickling spices for pickling bag

1. Make a brine of 1/2 cup coarse salt to 1-quart water to cover vegetables; add a pinch of alum and let set overnight (up to 24 hours)
2. Drain vegetables.
3. For pickling bag: Put spice in 3-4 layers of cheesecloth and close tightly with string or a knot; set aside.
4. For sauce: Boil 3 cups of the vinegar with 3 cups of the sugar and pickling spice bag for 1 minute; then remove pickling spice bag and throw out.
5. Combine remaining sugar, remaining vinegar, flour, mustard powder, turmeric and celery seed and add to hot mixture.
6. Cook sauce until thick, continually stirring with whisk.
7. Add vegetables and cook slowly for 25 minutes, stirring occasionally. Be careful not to scorch.
8. Ladle into hot, sterilized jars, while mixture is still hot.
9. Process jars.

Recipe source: PEI Women’s Institute cookbook, 1970s