We haven’t made these, or any pickles for that matter, in quite a few years. No reason for the pickle drought, except maybe laziness. Well, this year we turned our kitchen into “Pickle Central” and made dill, sweet bread and butter and this delicious all time favourite of ours and many other Maritimers, Lady Ashburnham.
Our favourite way to eat these is with a creamy mound of mashed potatoes, but they have an almost relish like consistency so they would also be great on a burger or a hot dog too.
{Chopping}
{Cooking}
{All bottled and ready to eat store}
Lady Ashburnham Pickles
6 large cucumbers (peeled with seeds removed and chopped into a 1/4 to 1/2 inch dice)
1/4 cup salt
4 cups onions, chopped fine
2 1/2 cups vinegar
2 cups sugar
3 Tbsps. flour
1 Tbsp. dry mustard
1 Tbsp. tumeric
1 tsp. mustard seed
1 tsp. celery seed
Cut your cucumbers and onions into small pieces and mix together in a large pot.{I use a food processor for the onions but cut the cucumber by hand. {I find the cukes are much too delicate to chop in a processor and they may very quickly turn to mush}.
Add salt to cucumbers and onions, and let sit overnight.
Next day, drain and rinse salt. Add the remaining ingredients. Cook over low heat for 45 mins, making sure to stir the pickles often. Carefully pack into hot sterilized jars. Wait for the “pop”, store and enjoy!
Refrigerate any open jars.
This is definitely one of my favorites, but I have not put the effort into making them yet….. still not to late as the stores still have fresh (local) cukes. You have just given me incentive to start.Mmmm can almost smell them cooking!!
I need to make another batch Pat, we’ve already gone through 2 bottles and it only made 5 :)
These have caught my attention! Looks delish and easy enough for me. I am a wanna-be canner. ;) Will you answer my questions if I run into trouble?
Shannon, I am not an expert by any stretch of the imagination but if you have a question I will do my very best to help you!