There’s a story behind these pickles: http://www.heritagefredericton.org/node/197 . The reason for me making these is that they are a local signature food, and last year I had purchased a lady ashburnham cucumber out of curiosity because it was huge. It was also a bit sour so I wondered what purpose they had.
This year I found the story and the recipe so I went back to our wonderful Country Pumpkin https://www.facebook.com/Moxons-Country-Pumpkin-404378682958393/ where I found the cucumber last year. It’s the only place I’ve seen those cucumbers. They’re also the only place I’ve seen potato squash (delicious, I stocked up this year).
Next was trying the recipe. There are several versions which is why I’m posting what I did so I can add my middle of the road attempt. The Barbour Cookbook is one of the sources quoted online as that person’s source. I’m not familiar with that cookbook but I will look for it.
- 6 large cucumbers, peeled and seeded
- 4 cups combination of onion, red pepper, cauliflower
- 1/4 cup salt
- 2 cups vinegar
- 2 cups sugar
- 3 tbsp flour
- 1 tbsp mustard powder
- 1 tbsp tumeric
- 1 tsp mustard seed
- 1 tsp celery seed
Wash, peel, seed and chop the cucumbers finely (relish style). Cover with the 1/4 cup salt and let sit overnight. Drain and rinse the cucumber. Put in pot.
In a bowl mix together the spices and sugar, stir in the vinegar. When well disolved add to the cucumber and the 4 cups of chopped vegetables and bring to boil. Cook on medium for 1 hour.
Wash and sterilize the jars and lids. Fill your jars and do a 10 minute hot water bath then tighten lids. Let sit for a few weeks to set and serve.
Makes 6 500ml (1/2 pint) jars.
Note: You can chose whatever vegetables such as green peppers and carrots or just use cucumber and onion. The amount of sugar seems to be to taste because I’ve seen recipes with 4 cups. Personally I don’t like very sweet pickles so I was pleased with the taste of the 2 cup version when I mixed it together. I found this recipe very liquidy, I’m not sure if I should have used more salt or perhaps smaller pickles but we’ll see later on after it’s set.
Also, if you’re not familiar with making pickles that are jarred (not refrigerator pickles) and aren’t sure how to sterilize or what a hot water bath is, please see this site before attempting any pickling: http://nchfp.uga.edu/how/can6b_pickle.html.