Lady Ashburnham Pickles
Bring a taste of tradition to your table with Lady Ashburnham Pickles, a classic homemade delight that's perfect for preserving summer's bounty. This cherished Canadian recipe transforms cucumbers and onions into a sweet and tangy relish, elevated with the warm flavors of mustard and turmeric. After an overnight salting process to draw out excess moisture, the mixture is simmered with white vinegar, sugar, and a thickening flour slurry to create a luscious, spreadable consistency. Ideal for adding a tangy kick to sandwiches, charcuterie boards, or as a condiment alongside meats, these pickles are as versatile as they are delicious. With simple pantry ingredients and easy-to-follow steps, this recipe is a must-try for home canners and pickle enthusiasts alike. Store your jars in the fridge or process them for a pantry-safe treat that lasts up to six months!
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Ingredients
- 12 cups (peeled, seeded, and finely diced) Large cucumbers
- 4 cups (finely chopped) Onions
- 1 cup Salt
- 3 cups White vinegar
- 4 cups White sugar
- 1 tablespoon Mustard powder
- 1 teaspoon Turmeric
- 1 cup All-purpose flour
- 1 cup Water
Directions
Step 1
Peel, seed, and finely dice the cucumbers. Finely chop the onions.
Step 2
In a large bowl, combine the cucumbers and onions. Sprinkle with salt and let sit for 12 hours or overnight. This helps draw out excess liquid.
Step 3
Drain the cucumber and onion mixture thoroughly, discarding the liquid.
Step 4
In a large pot, combine the drained cucumber and onion mixture, vinegar, sugar, mustard powder, and turmeric. Bring to a gentle boil over medium heat.
Step 5
In a small bowl, whisk together the flour and water until smooth. Gradually add this mixture to the pot, stirring constantly to avoid lumps.
Step 6
Reduce the heat to low and let the mixture simmer gently, stirring frequently, until it thickens to the consistency of a relish. This should take about 15-20 minutes.
Step 7
Remove the pot from heat and let the mixture cool slightly.
Step 8
Ladle the pickles into sterilized jars, leaving about 1/2-inch of headspace at the top. Seal the jars tightly with lids.
Step 9
Allow the pickles to cool completely and store in the refrigerator for up to 6 months, or process the jars in a hot water bath for long-term storage.
Nutrition Facts
| Serving size | (5656.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4373.2 |
| Total Fat 9.6g | 0% |
| Saturated Fat 1.6g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 0mg | 0% |
| Sodium 113376.3mg | 0% |
| Total Carbohydrate 1054.0g | 0% |
| Dietary Fiber 35.1g | 0% |
| Total Sugars 885.4g | |
| Protein 39.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 693.7mg | 0% |
| Iron 17.9mg | 0% |
| Potassium 6066.4mg | 0% |
Source of Calories