Cassia Bud Pickles
|Salt||1 Cup (16 tbs)|
|Cucumbers||36 (3 Dozen, 3 Inch)|
|Vinegar||3 Cup (48 tbs)|
|Sugar||4 Cup (64 tbs)|
|Celery seed||1⁄2 Ounce (2 Tablespoon)|
|Cassia buds||1⁄2 Ounce (2 Tablespoon)|
Heat water and salt to boiling, cool and add to washed cucumbers, split lengthwise.
Cover, let stand 1 week.
Drain, cover with boiling water, add alum.
Let stand 24 hours.
Drain, cover with hot syrup, made by heating vinegar and 2 1/2 cups of the sugar, the celery seed and cassia buds (tied in a bag).
For 3 successive days, drain off syrup, add 1/2 cup sugar, heat, pour over pickles.
On third day, drain off syrup, heat to boiling.
Pack pickles in hot sterilized jars, add boiling syrup to cover the pickles.