Lady Ashburnham Pickles Food
LADY ASHBURNHAM PICKLES
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.
Provided by Aroostook
Categories Vegetable
Time 8h45m
Yield 10 pints
Number Of Ingredients 12
Steps:
- 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.
LADY ASHBURNHAM PICKLES RECIPE - (3.3/5)
Provided by jeangetscookin
Number Of Ingredients 12
Steps:
- ( 1 ) Peel and take the seeds out of your large cucumbers. Cut cucumbers into cubes. Once your bowl is full pour over the top 1 cup of salt. Cover the bowl with saran wrap and let sit overnight to draw the excess water from the cucumbers. ( 2 ) Peel and cube your 10 pounds of onions.;put in a bowl and cover with saran. This can be done the night before as well. This will save you time in the morning. ( 3 ) In the morning put the cucumbers into a colander to drain off the excess water. You should probably let them drain for approximately 2 hours to be sure that they have drained well. Once this step is done you are ready to make your pickles. ( 4 ) Put your 13 cups of white sugar in a bowl; add to this your dry mustard and tumeric; mix well with your hands to make sure that there are no lumps. Set this aside until your vinegar comes to a bowl, then you will add this to the boiling vinegar. ( 5 ) In a large pot put 13 cups of white vinegar; bring to a boil then add the mustard seed, celery seed; stir well then add the white sugar mixture and stir well once again. ( 6 ) Once the vinegar comes to a boil again you now add the onions and drained cucumbers. ( 7 ) Once the cucumbers start to boil cook until almost transparent then you add the thickener. ( 8 ) Mix together the 3 1/4 cups of flour and 3 1/4 cups of sugar. Stir to mix it well, then you can add the 3 1/4 cups of white vinegar. Beat this mixture with an electric hand mixture until it is smooth. Set Aside until you are ready to thicken pickles. Please note that when you add the thickener it will seem really stiff but as it heats it will become thinner.
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