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Lady Ashburnham Pickles

Lady Ashburnham Pickles created by bren_rector

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.

Ready In:
8hrs 45mins
Yields:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Aroostook
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@Aroostook
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"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."
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  1. bren_rector
    Lady Ashburnham Pickles Created by bren_rector
    Reply
  2. nbelyeashea
    Do you tighten covers before putting in hot water bath and do you put water over top of covers
    Replies 1
  3. zeldaz51
    Flour and other starch-based thickeners like cornstarch are no longer considered safe for canning. Yes, our grannies used it, but recent testing has shown it is not reliably safe. Clear Jel can be used, however. For more info, check the National Center for Home Food Preservation website.
    Replies 1
  4. Mars Thornton
    They are the best pickles to eat with potatoes. I like mine on the sweeter side.
    Reply
  5. beneybaby
    Lady Ashburnham Pickles Created by beneybaby
    Replies 1
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