Prep 8 hrs
Cook 45 mins
Your late garden left with humungous cukes? Try this delicious recipe! This recipe is a must for most Northern Maine and New Brunswich picklers. Taken from a museum article 2007: Lady Ashburnham:She was born Maria Anderson in Fredericton on November 25, 1858, and grew up in a spacious home on Brunswick Street. When the New Brunswick Telephone Company was created in 1888, she became night operator at the Central Exchange. It was her lovely voice and soft laughter that first beguiled Thomas Ashburnham. They married in 1903, and a decade later, after his older brothers had all died, Thomas inherited an English title. Except for a brief sojourn in the Old Country just before the First World War, Lord and Lady Ashburnham lived their days on Brunswick Street, where she loved to entertain. No devotee to domesticity herself, Lady Ashburnham was fortunate in having a sister, Lucy, who made wonderfully tasty mustard pickles. These were regularly served as a special treat at the Ashburnham gatherings and also donated for charity functions. Somewhat unfairly, they became known as Lady Ashburnham’s Pickles, and their fame—and the recipe for them—has since traveled far beyond the kitchens of Fredericton.
- 16 cucumbers (peeled, seeded and chopped)
- 1⁄4 cup canning salt
- 1 quart onion, chopped
- 2 red peppers, chopped
- 2 green peppers, chopped
- 1 pint vinegar
- 4 cups sugar
- 1⁄2 cup flour
- 1 tablespoon dry mustard
- 1 tablespoon turmeric
- 1 teaspoon mustard seeds
- 1⁄2 teaspoon celery seed
- Sprinkle salt on chopped cucumbers, mix well and let set for several hours.
- Drain, wash and drain well.
- In a large heavy bottomed pan (or roasting pan) add vinegar, sugar, flour and spices.
- Whisk well.
- Add cucumbers, onions and peppers.
- Cook over medium heat, ( or in a 350F oven) stirring often until mixture and sauce comes to a simmer. The vegetables need to be heated through.
- Pack in hot sterilized jars.
- Seal with hot sterilized lids.
- Put in a hot water bath for 10 minutes.