Ingredients for Lady Ashburnham Pickles
- 4 pounds cucumbers
- 2 tablespoons canning salt
- 1 medium onion
- Red Peppers
- 1 green bell pepper
- 4 cups white vinegar
- 2 cups white sugar
- 1/4 cup all-purpose flour
- Dry Mustard
- 1 teaspoon ground turmeric
- 1 teaspoon mustard seed
- 2 teaspoons celery seed
- 1/2 teaspoon black pepper
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How to Make Lady Ashburnham Pickles
- Chop 4 pounds of cucumbers into 1/2-inch thick slices. Sprinkle 2 tablespoons of salt over the cucumbers, mix well, and let sit for 3-4 hours.
- Drain the cucumbers thoroughly. Rinse under cold water and drain again to remove excess salt.
- In a large, heavy-bottomed saucepan, combine 4 cups white vinegar, 2 cups sugar, 1/4 cup all-purpose flour, 2 teaspoons celery seed, 1 teaspoon turmeric, 1 teaspoon mustard seed, and 1/2 teaspoon black pepper.
- Whisk the vinegar mixture until smooth, ensuring no lumps remain.
- Add the drained cucumbers, 1 medium onion (finely chopped), and 1 green bell pepper (finely chopped) to the saucepan.
- Cook over medium heat, stirring frequently, until the mixture comes to a gentle simmer and the sauce has thickened (approximately 20-30 minutes). The vegetables should be heated through and tender.
- Pack the hot pickle mixture into sterilized pint-sized jars, leaving about 1/2 inch headspace.
- Seal the jars with sterilized lids and rings, tightening according to manufacturer's instructions.
- Process in a boiling water bath for 10 minutes. Ensure jars are completely submerged. After processing, remove jars and allow to cool completely. You should hear a 'pop' sound as the jars seal.
Nutrition Information (Approximate per serving)
Sodium
118 g
Sugar
369g
Fat
1g
Carbs
37g
