Cassia Bud Pickles

1. 1

   Cut lengthwise 75 two to three-inch cucumbers.

2. 2

   Heat to boiling 4 quarts water and 2 cups coarse salt; cool and pour over cucumbers.

3. 3

   Let stand 1 week.

4. 4

   Drain; cover with boiling water and let stand 24 hours.

5. 5

   Drain; cover with hot syrup made with 6 cups vinegar, 5 cups sugar, 1 ounce celery seed and one ounce cassia buds.

6. 6

   For 3 consecutive days, drain off syrup into stainless steel pot; add 1 cup sugar and heat to boiling.

7. 7

   Pour over pickles.

8. 8

   On third day, drain; put cucumbers into sterile jars. Pour over hot syrup.

9. 9

   Seal.

10. 10

    Process in hot water bath for 5 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.