At the request of several readers, here is my recipe for Lady Ashburnham pickles. I didn't realize they are a favourite with so many people!! I guess I didn't realize they are so famous far and wide! lol
Before I give you the recipe- here's my best pickling tip of the day. I love making pickles but don't enjoy chopping the onions. No doubt I'm not alone. So here's what I do to make the job bearable: I take my largest cutting board, sharp knife and onions outside into our attached garage (right off my kitchen). I set up on my hubby's workbench and turn on the fan which sits there. It blows at my face and blows away all those onion "fumes". Works like a charm! I have brought the fan into the kitchen and that's not bad either, but I think being "outside" with more fresh air circulating around in a larger area seems to work even better. So there you go. I do this whenever I have a good amount of onions to chop...
Lady Ashburnham Pickles
6-8 large cucumbers, peeled and seeds removed
1/4 cup coarse salt
4 cups finely chopped onions
optional- finely chopped celery and/or finely chopped red and/or green peppers
2 cups vinegar
2 cups w. sugar
4 Tblsp. flour
1 Tblsp. dry mustard
1 Tblsp. turmeric
1 tsp. mustard seed
1 tsp. celery seed
Chop cucumbers finely, as for relish, into large stockpot. Add salt and let sit overnight. Drain in the morning, do not rinse cucumbers. Add chopped onions (and celery and peppers if desired). Mix together sugar, flour, mustard, turmeric, mustard seed and celery seed and add to cucumbers along with vinegar. Stir well.. Cook until cucumbers are translucent, probably 45 minutes or so, stirring often to prevent burning to the bottom of pot. Pour into hot sterilized jars, and seal. (I am assuming readers know how to clean and sterilize jars and tops, etc.) Let cool. Store in cool place. Easy peasy!! Makes approx. 5 pint mason jars.
Next: Peach Jam. It's peachy!!
Law of Gardening: You get the most of what you need the least. (like cucumbers!)