Lady Ashburnham’s Relish

2.50 avg. rating (60% score) - 2 votes

Lady Ashburnham’s Relish

This is a recipe my mother passed on to me. It’s tart without being sour and delicious on sandwiches, hot dogs and hamburgers.

Yield: 4 pints


  • 6 large cucumbers, finely chopped
  • 1/4 cup salt
  • 4 cups sweet onions, finely chopped
  • 1 sweet red bell pepper, finely chopped
  • 2-1/2 cups white vinegar
  • 2-1/2 cups white sugar
  • 3 tablespoons all-purpose flour
  • 1 teaspoon dry mustard powder
  • 1 teaspoon whole mustard seed
  • 1 teaspoon whole celery seed
  • 1 teaspoon turmeric


1. Chop all the cucumbers the day before you plan on making the relish. Place them in a large bowl and add 1/4 cup of salt. Mix well and cover bowl and leave it overnight.

2. In the morning, pour the bowl of cucumber pieces (with the liquid) into a fair sized pot. Add the remaining ingredients and cook over medium heat until the onions are transparent and the other vegetables are soft. Approximately 20 minutes.

3. Pour into 4 sterilized pint jars. Seal and place in a hot water bath for 15 minutes.

4. Remove the jars from the canner and place on a wire rack to cool.

  • Anonymous

    I just made that recipe and feel if you cut the vinegar but a half cup and the sugar by one half cup the mixture will have more body. Next batch I shall indeed try that approach. The taste in super but prefer a bit thicker consistency. Paul


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