If you are a writer with a garden and you aren’t writing, I’ll sure understand why! For weeks now, I have been harvesting, freezing and canning various jams, jellies, veggies and pickles. Loads of work but oh the rewards knowing we grew everything from seed in our own greenhouse and garden.
Today, I thought I’d share the latest offering for our almost finished canning room.
Lady Ashburn Mustard Pickles. I recently listened to a podcast on CBC radio about a pickling workshop where the instructor was making these pickles. Sort of a combo pickle-relish. This recipe is a New Brunswick specialty and she was surprised that it hadn’t travelled too far from its home. This post is my contribution to spreading the word. I am hoping to make this a regular staple on our shelves.
Lady Ashburn Mustard Pickles
6 large cucumbers – peeled with seeds removed
4 cups onions thinly chopped
¼ cup salt
Place sliced cucumbers and chopped onion into a glass dish and sprinkle with salt. Place a heavy plate on top and let sit overnight. In the morning, drain and rinse.
Combine in a large pot:
2 cups sugar
3 tbsp. flour
1 tbsp. dry mustard
1 tbsp. turmeric
1 tsp. mustard seeds
1 tsp. celery seeds
2.5 cups of vinegar
Add cucumber and onion mixture to the pot and cook over a low heat for 45 minutes, stirring often.
Bottle in hot jars leaving ½ inch headspace. Process in hot water bath for 10 minutes.
Yield – 6 pints