Lady Ashburningham Pickles.

6 large cukes, peeled, seeded & cut into chunks

2lbs. onions, cut fine

1/4 cup coarse salt

2 cups vinegar

2 cups sugar
3 tbsp flour
1 tbsp mustard
1 tbsp turmeric
1 tsp mustard seed
1 tsp celery seed

3 red or green onion (optional)

Cut cucumbers into chunks. Place in large bowl. Sprinkle with coarse salt & fill with water to cover. Let stand overnight.

In morning, drain well, place in a large pot and add onions and other ingredients. Cook on medium heat for one hour.

Ladle into sterilized jars, cover & process in boiling water for 10 minutes. Remove, check seal and store in a dark cool place.

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I made this over the weekend. My Dad got the recipe from my best friends mother. He instructed and I did it all and it worked out well. I've always like that smell of canning relishes.

My Dad is a big gardener and always has a big harvest.

I'll put up some pictures of it later, once I download them from my camera.