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.
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Nathanael perry
[email protected]I can't wait to try this recipe! It sounds delicious.
clever boy
[email protected]These pickles are a great way to use up extra cucumbers from my garden.
Katlego Boshomane
[email protected]I'm so glad I found this recipe! These pickles are the perfect addition to my summer picnics and potlucks.
Kai Mitchel
[email protected]These pickles are amazing! I love the way the spices and vinegar blend together. I will definitely be making these again and again.
Rihan FF
[email protected]I would not recommend this recipe. The pickles turned out mushy and bland.
Deen Islam
[email protected]These pickles are not as good as I had hoped. I found them to be too sweet and not sour enough.
Uchenna Chukwu
[email protected]I found this recipe to be a bit too complicated. I ended up just using a simpler pickle recipe.
Salauddin Salim
[email protected]These pickles are delicious! I love the sweet and sour flavor. I will definitely be making these again.
The Hands Free Chef Romeo
[email protected]I wasn't sure how I would like these pickles, but I was pleasantly surprised. They have a great flavor and are the perfect addition to a cheese and cracker platter.
Thomas Beherns
[email protected]These pickles are a bit spicy for my taste, but I still enjoyed them. I would recommend using less chili flakes if you don't like spicy food.
Far Shy
[email protected]I love how easy these pickles are to make. I just throw everything in a jar and let it sit for a few weeks. No canning required!
Xolile Kandice
[email protected]These pickles are a great way to use up leftover cucumbers. They're also a delicious and healthy snack.
hasib ur
[email protected]I love the unique flavor of these pickles. The combination of spices and vinegar is perfect. I will definitely be adding this recipe to my regular rotation.
Yunus Ali
[email protected]These pickles are incredibly delicious! The recipe is easy to follow and the results are amazing. I will definitely be making these again soon.
Marc Clark
[email protected]I've been making Lady Ashburnham Pickles for years and they are always a hit! They're the perfect combination of sweet, sour, and spicy. I love to serve them as a side dish with roasted chicken or pork.