Pickle season is here for some. Here are some that have been submitted over the past few months. Kim sent in the Lady Ashburn pickles. I have had similar recipes sent in called Lady Ashburnham, Lady Ashbury, and Lady Ashburn. So whatever you call them, they are really good pickles! Enjoy.
1 gallon green tomatoes, thinly sliced
6 large onions, thinly sliced
1/2 cup salt
1 tablespoon whole black peppercorns
1 tablespoon whole cloves
1 tablespoon whole allspice berries
1 tablespoon celery seeds
1 tablespoon mustard seed
1 tablespoon ground mustard
3 cups distilled white vinegar
3 cups brown sugar
1/2 lemon, sliced
2 red bell peppers, minced
1 red bell pepper, thinly sliced
Directions: In a large ceramic bowl or crock, combine green tomatoes and onions. Sprinkle with salt. Refrigerate overnight.
Pour cold water over tomatoes and onions, and let stand for 1 hour. Place black pepper, cloves, allspice, mustard seeds and ground mustard in a small cheesecloth bag.
In a large pot, stir together vinegar and sugar, and then add the tomatoes and onions, the cheesecloth bag with spices, the sliced lemon, and minced red pepper. Bring to a low boil, and then simmer over low heat for 30 minutes.
Fill sterilized jars with tomato mixture, leaving 1/2 inch headspace. Garnish with thin strips of red pepper arrange vertically along the sides of the jars. Screw on lids, and process in a boiling water bath for 15 minutes.
2 1/2 pounds fresh green beans
2 1/2 cups distilled white vinegar
2 cups water
1/4 cup salt
1 clove garlic, peeled
1 bunch fresh dill weed
3/4 teaspoon red pepper flakes (optional)
Directions: Sterilize six (1/2 pint) jars with rings and lids and keep hot. Trim green beans to 1/4 inch shorter than your jars.
In a large saucepan, stir together the vinegar, water and salt. Add garlic and bring to a rolling boil over high heat. In each jar, place 1 sprig of dill and 1/8 teaspoon of red pepper flakes. Pack green beans into the jars so they are standing on their ends.
Ladle the boiling brine into the jars, filling to within 1/4 inch of the tops. Discard garlic. Seal jars with lids and rings. Place in a hot water bath so they are covered by 1 inch of water. Simmer but do not boil for 10 minutes to process. Cool to room temperature. Test jars for a good seal by pressing on the center of the lid. It should not move. Refrigerate any jars that do not seal properly. Let pickles cure for two to three weeks before eating.
26 large cucumbers peeled and diced
Directions: Pour 1/2 cup of salt over the diced cucumbers. Cover with water and let sit over night. Drain. Add two quarts of onions cut into small chunks. Brine: four pts of hot vinegar. Four Tablespoons of Turmeric. 12 rounded Tablespoons of Flour (about one and a half cups). Four teaspoon celery seed. Four Tablespoons of dry mustard. Eight cups of sugar. Mix together and pour over DRAINED cucumbers and onions. Cook one half hour stirring often, getting hot. Bottle up in clean jars. Makes at least 10 quarts.
As long as it is good and hot you won’t need to process. Just make sure all the seals are down and you are all set. I don’t process any of these! If any jars don’t happen to seal keep in frig. Good luck.
1 quart chopped cabbage (1 small head)
3 cups chopped cauliflower (1 medium head)
2 cups chopped green tomatoes (about 4 medium)
2 cups chopped onions (2 medium)
2 cups chopped sweet green peppers (4 small)
1 cup chopped sweet red peppers (2 small)
3 tablespoons salt
1-1/2 cups sugar
2 teaspoon celery seed
2 teaspoon dry mustard
1 teaspoon mustard seed
1 teaspoon turmeric
1/2 teaspoon ginger
2-1/2 cups vinegar
Directions: Combine chopped vegetables. Sprinkle with salt. Let stand 4-6 hours in a cool place. Drain well. Combine vinegar, sugar and spices in a large saucepot. Simmer 10 minutes. Add vegetables; simmer 10 minutes. Bring to a boil. Pack hot into hot sterilized jars, leaving 1/4-inch headspace. Adjust caps. Process 10 minutes in boiling water bath.
Have a great week and keep those letters and e-mails coming. I love hearing from you. We’ll talk more next week. Please contact me at susieqcooking@ainop.com or c/o Pioneer Times, P.O. Box 456, Houlton, Maine 04730.
