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)
- 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
- 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)
- Drain vegetables.
- For pickling bag: Put spice in 3-4 layers of cheesecloth and close tightly with string or a knot; set aside.
- 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.
- Combine remaining sugar, remaining vinegar, flour, mustard powder, turmeric and celery seed and add to hot mixture.
- Cook sauce until thick, continually stirring with whisk.
- Add vegetables and cook slowly for 25 minutes, stirring occasionally. Be careful not to scorch.
- Ladle into hot, sterilized jars, while mixture is still hot.
- Process jars.
Recipe source: PEI Women’s Institute cookbook, 1970s