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Lady Ashburnham Pickles Recipe

4.4 stars - based on 20 votes
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Lady Ashburnham Pickles image
Two Year Old Lady Ashburnham Pickles from Bear's Kitchen. A'sst. by Rob.

 

This recipe for Lady Ashburnham Pickles is from THE SMYTH FAMILY TREE COOKBOOK , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 large cucumbers
½ cup of salt
2 quarts (8 cups) onions chopped fine
2 pints (4 cups) vinegar
4 cups of sugar
6 tbsp flour
2 tbsp mustard
2 tbsp of turmeric
2 tsp mustard seed
2 tsp celery seed
Directions:
Directions:
Cut very fine as for relish 12 large cucumbers, peeled and with seeds removed. Add 1/2 cup salt and let stand overnight. Drain in the morning and add the ingredients. Cook 1 hour and bottle. Use bottles that have been sterilized in the dish washer or otherwise.
Personal Notes:
Personal Notes:
This recipe produced 7- 473 ml bottles & 10 - 250 ml bottles.

This recipe is a must for New Brunswick and Nova Scotia picklers. Taken from a museum article in 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 of 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 unknown as Lady Ashburnham's Pickles, and their fame - and the recipe for them - has since traveled far beyond the kitchens of Fredericton.

 

 

 

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