Lady Ross Pickle Food

This is a Canadian relish recipe from the original Three Meals a Day cookbook by Jesse Read published in 1938. It has a great mustard bite to in and is a great compliment to ham dishes. Some would say it could be a great dressing on a hot dog as well. This has been a staple in our family for years. Ingredients2 cups chopped cucumber2 cups of whole gerkins2 cups chopped onion2 cups of silverskin onions peeled1 cup diced celery1 1/2 cups chopped tart apple (like a Granny Smith)1/4 cup chopped sweet red pepper4 cups granulated sugar1/4 cup mustard seed3 cups cider vinegarFor Brine1/2 cup of saltFor Paste1/3 cup flour1/2 dry mustard1 Tbsp turmericMethodStep 1Combine cucumbers and onions , add brine (1 quart water to 1/2 cup of salt) allow to stand overnight. In a separate bowl, make a paste of 1/3 cup flour, 1/2 mustard powder (like Keens), 1 tablespoon turmeric and 1/2 cup of water. Set aside.Step 2Drain well, wash and add remaining main ingredients and brine ingredients into a stock pot. Bring to a boil point and add the paste. Maintain boiling for an additional 3 minutes.Step 3Ladle mixture in to sterilized canning bottles and seal.

Provided by admin

Yield 5 Pints

Number Of Ingredients 16

• Ingredients

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

• Ingredients