Sunday, September 25, 2016

In A Pickle... Lady Asburnham Pickles

Lady Asburnham Pickles 
(Mustard Pickles)
Found on nells old fashioned

16 cucumbers (peeled, seeded and chopped) 

1/4 cup canning salt 

1 quart onion, chopped 

2 red peppers, chopped 

2 green peppers, chopped 

1 pint vinegar 

4 cups sugar 

1/2 cup flour 

1 tablespoon dry mustard 

1 tablespoon turmeric 

1 teaspoon mustard seeds 

1/2 teaspoon celery seed 

Sprinkle salt on chopped cucumbers, mix well and let set for several hours. Drain, wash and drain well. In a large heavy bottomed pan (or roasting pan) add vinegar, sugar, flour and spices. Whisk well. Add cucumbers, onions and peppers. Cook over medium heat, ( or in a 350F oven) stirring often until mixture and sauce comes to a simmer.

The vegetables need to be heated through. Pack in hot sterilized jars. Seal with hot sterilized lids. Put in a hot water bath for 10 minutes.

**Note from Granny: If you are uncomfortable using flour, replace with clear jel or leave out entirely.

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