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Cassia Bud Pickles

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Ingredients
  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)
Directions

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.
Seal.

Recipe Summary

Method: 
Boiled
Servings: 
216

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