The Recipe

Lady Ashburnham Pickles

6 large cucumbers (cut small, peeled with seeds removed)

 or 8 English cucumbers (cut and peeled)
1/4 cup salt
4 cups onions, chopped fine
2 1/2 cups vinegar
2 cups sugar
3 Tbsps. flour
1 Tbsp. dry mustard
1 Tbsp. turmeric
1 tsp. mustard seed
1 tsp. celery seed

This is definitely a two day process. Cut your cucumbers and onions into small pieces (if you are using a food processor, take care not to over do it), and mix together in a large pot. Add salt to cucumbers and onions, and let sit overnight. Wash salt off the next day, and add the remaining ingredients. Cook over low heat for 45 mins, making sure to stir the pickles often. Bottle in sterilized jars, and allow the pickles to cool before refrigerating. Enjoy!