Cassia Bud Pickles Recipe
Summary
MethodBoiled
Ingredients
| Water | 4 Pint | |
| Salt | 1 Cup (16 tbs) | |
| 3 dozen 3-inch cucumbers | ||
| 1/2 teaspoon powdered alum | ||
| Vinegar | 3 Cup (16 tbs) | |
| Sugar | 4 Cup (16 tbs) | |
| Celery seed | 1/2 Ounce | |
| Cassia | 1/2 Ounce | |
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.
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.
Chef
