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Cassia Bud Pickles

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  Water 4 Pint
  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.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size

Calories 19 Calories from Fat 0

% Daily Value*

Total Fat 0.04 g0.07%

Saturated Fat 0.01 g0.05%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 431.3 mg18%

Total Carbohydrates 5 g1.6%

Dietary Fiber 0.17 g0.67%

Sugars 4.1 g

Protein 0.18 g0.35%

Vitamin A 0.5% Vitamin C 1.2%

Calcium 0.6% Iron 0.61%

*Based on a 2000 Calorie diet


Cassia Bud Pickles Recipe