DIY and crafts · Garden

East Coast Family Recipe: Lady Ashburnham Pickles

Upon browsing though an old memory stick, I found the following photo-set from some pickles that I made a couple years ago. My absolute favourite recipe – Lady Ashburnhams – is an easy and tasty Maritime treat. These sweet pickles pair perfectly with mashed potatoes and any roasted Sunday meal.

The recipe is simple and complete over two days.

Lady Ashburnham Pickles

Day One

  • 6 large cucumbers (peeled, seeds removed, chopped into ~1 cm cubes)
  • 1/4 cup coarse salt
  • 4 cups onions (chopped)

Day 2

  • 1 red pepper (chopped)
  • 2 1/2 cups vinegar
  • 2 cups sugar
  • 3 tbsp flour
  • 1 tbsp dry mustard
  • 1 tbsp turmeric
  • 1 tsp mustard seed
  • 1 tsp celery seed

Chop cucumbers and onions into small cubes, no larger than 1 cm in size. Add salt and let stand over night. Rinse cucumber mixture and add vinegar, sugar, flour, peppers, and spices to a large pot. Cook over low heat while stirring frequently for 45 minutes, until thickened. Bottle in sterilized bottles and wait for covers to pop. Put any unpopped bottles into the fridge and consume first.

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