Wednesday, February 17, 2010

Ashburnham Pickles

Coming from the Maritimes pickles or a relish were on every table. My favourate Lady Ashburns is really a mustard relish, but I found the correct spelling and history online. They are a New Brunswick created pickle associated with Lady Ashburnham of Fredericton but actually prepared by her sister Lucy.
Long story short Lucy is long since passed and I have no access to homemade pickles. I do not know anyone who make them here in Florida. My friends dont do pickles or jams. These took several attempts as the sterilization and botteling process was alien to me as was pickling. Several incomplete recipes and help from Kathie G. after three tries I actually ended up with something better than edible. I know this because a recent Texas visitor left with half my stock.
At home these are made in late summer and fall. Because the idea cropped in my head I could not wait. These things happen while I drive, including two bathroom renovations.

8 Large Cucumbers peeled and seeded
1/4 cup kosher salt
1 red pepper chopped
4 medium onions chopped
1 head cauliflower broken into small pieces
1 pint white vinegar
2 cups sugar
3-4 Tbs flour
1 tbs dry mustard
1 tbs tumeric
1 tbs mustard seed
1 tbs celery seed
2 tbs vinegar

pour salt over cucumbers ans cover with water
allow to soak overnight
drain in morning well
add vinegar and sugar and dring to boil adding onions peppers and caulifower
combine flour with spices and add 2 tbs vinegar to make a thin paste. Add this to the cucumber mix and simmer stirring frequently for one hour
makes 8-10 8oz bottles I found them better if you let them wait a couple weeks before eating.
you have to buy some pickle jars, my grocer had them, and there were instructions on sterilization and sealing