Lady Ashburnham Pickles

Author: 
Aroostook
  • 16  cucumbers (peeled, seeded and chopped)
  • 1/4 Cup  canning salt
  • 1 quart  onion, chopped
  • red peppers, chopped
  • 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
  • 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
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

Directions RichSnippets

Click Here For Directions

Recipe Details

Preparation Time: 
8 hours
Cooking Time: 
45 minutes
Total Time: 
8 hours 45 minutes
Serves: 
1

The Daily Meal Editors and Community Say...