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.
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