Ashburnham House

Originally an inn, during the early 20th century this pair of houses, located at 163/165 Brunswick Street, with a connecting porte–cochère was the home of Lord and Lady Ashburnham. 

163-165 brunswick

Thomas Ashburnham was a “remittance man” and retired soldier sent to live in Canada by his father, the Earl of a prominent British family. He fell in love with the voice of Maria Anderson, the local telephone night operator, and they married. Soon after, his older brothers died and he inherited the family estate and became the Earl.

Their home had beautiful gardens and a greenhouse, and was the centre of an elite Fredericton social life.

Lady Ashburnham is still recalled for her popular mustard preserve that bears her name: “Lady Ashburnham’s Pickles”.

Lady Ashburnham Pickles – A classic Maritime relish!

  • 6 large cucumbers (peeled with seeds removed and chopped into a ¼ to ½ inch dice)
  • ¼ cup salt
  • 4 cups onions, chopped fine
  • 2½ cups vinegar
  • 2 cups sugar
  • 3 Tbsps. flour
  • 1 Tbsp. dry mustard
  • 1 Tbsp. tumeric
  • 1 tsp. mustard seed
  • 1 tsp. celery seed
  1. Cut your cucumbers and onions into small pieces and mix together in a large pot; I use a food processor for the onions but cut the cucumber by hand. {I find the cucumbers are much too delicate to chop in a processor and they may very quickly turn to mush}.
  2. Add salt to cucumbers and onions, and let sit overnight.
  3. Next day, drain and rinse salt. Add the remaining ingredients. Cook over low heat for 45 mins, making sure to stir the pickles often. Carefully pack into hot sterilized jars. Wait for the “pop”, store and enjoy!
  4. Refrigerate any open jars.


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