Cassia Bud Pickles

1. 1

   Heat water and salt to boiling; cool and add to washed cucumbers, split lengthwise.

2. 2

   Cover; let stand 1 week.

3. 3

   Drain; cover with boiling water and add alum.

4. 4

   Let stand 24 hours.

5. 5

   Drain and cover with hot syrup made by heating vinegar and 2 1/2 cups sugar, the celery seed and cassia buds (tied in a bag) for 3 successive days.

6. 6

   Drain off syrup; add 1/2 cup sugar.

7. 7

   Heat and pour over pickles.

8. 8

   On third day, drain off syrup; heat to boiling and pack pickles in hot sterilized jars.

9. 9

   Add boiling syrup to cover the pickles.

* Per serving · 4 servings · Values may vary.

No additional tips available.