Hello there! Happy Monday! I trust everyone had a wonderful weekend.
I have the perfect September recipe for you today, one of which is very nostalgic for me…Lady Ashburnham Pickles. Anyone from the Maritimes will likely be familiar with these. One of my fondest memories growing up was coming home after school to the smell of these pickles wafting through the house.
I have been wanting to make pickles for the longest time….I wanted that comforting September smell to fill my house. These were way easier to make than I had expected….the hardest part of the whole process was cutting up the cucumber and onions. You could make it even easier and toss the cucumber and onion in the food processor but I find the veggies can get a little mushy that way so I prefer to chop it all by hand (I promise you it’s not that much more work).
I consider this a two day process.; On day one, you will chop up the cucumber and onion into approximately 1 inch pieces (if you want a chunkier consistency, feel free to make the pieces a bit larger). Then sprinkle the veggies with salt and allow to sit overnight. The second day you will cook and bottle the pickles.
My absolute favorite way to eat these pickles is over a mound of delicious mashed potatoes; they are very versatile and will go with just about anything you would top with pickles or relish.
I hope you enjoy this traditional East Coast condiment that will always have a special place in my heart.
- 6 Large Cucumbers (peeled with seeds removed and diced into 1/2 inch pieces)*
- ¼ cup Pickling Salt
- 4 cups Onions, finely chopped
- 2½ cups White Vinegar
- 2 cups Cane Sugar
- 3 tbsp. Flour (I used a gluten free flour)
- 1 tbsp. Dry Mustard
- 1 tbsp. Tumeric
- 1 tsp. Mustard Seed
- 1 tsp. Celery Seed
- Cut your cucumbers and onions into small pieces and mix together in a large bowl.
- Add salt to the cucumbers and onions, let sit overnight.
- Next day, drain and rinse the salt. Add the remaining ingredients.
- Cook over low heat for 45 mins, stirring the pickles often.
- Carefully pack into hot sterilized jars. Wait for the “pop" and store.
- Refrigerate after opening.
- After peeling the cucumbers, I cut them in half length wise, took a spoon and scooped out the seeds.