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Cassia Bud Pickles Recipe
|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)|
Serving size: Complete recipe
Calories 4126 Calories from Fat 81
% Daily Value*
Total Fat 10 g14.9%
Saturated Fat 2.4 g11.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 93166.4 mg3881.9%
Total Carbohydrates 1013 g337.8%
Dietary Fiber 36.2 g144.8%
Sugars 890.2 g
Protein 38 g76.5%
Vitamin A 114.4% Vitamin C 256.9%
Calcium 136.5% Iron 131.9%
*Based on a 2000 Calorie diet
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.