Recipe for Cassia Bud Pickles

Kathie I have been meaning to post this recipe for you for months. They are lovely , kind of take a while to make but well worth it  IMHO.

ADDITIONAL NOTES:  The total amount of sugar is only 6 cups, don't add anymore after Day 10. I was able to get 13 pint bottles from my nearly 8 pounds of pickling cukes.
I buy my Cassia Buds from Bulk Barn, they usually have them in stock.



              Cassia Bud Pickles                                                       Yield 8 – 10 pint and quart bottles


Approx 8 lbs of pickling cucumbers, 2 – 3 inch, washed, scrubbed both ends removed. Cut in half and half again.


Brine: 4 qts. Boiling water in which 2 cups of pickling salt has been dissolved.

Put cucumbers in large crock. Cover with brine and then with plate which is weighed down. I usually use Mason jars filled with water.
Let stand in a cool place for one week. Remove  any scum form top of brine daily.

7th Day: Drain
      cover with boiling water, and again with the weighted lid. Let stand 24 hours

8th Day: Drain, cover with boiling water and 1 tsp. Powdered alum. Cover again with weighted lid.

9th Day: Drain and cover with hot syrup for 24 hours
    6 cups white pickling vinegar
    5 cups white sugar
1 ounce cassia buds
1 tsp. Celery seeds
A few whole cloves

10th Day: drain and save the syrup liquid, add 1 cup of white sugar. Heat to boiling and pour over cucumbers. Recover with weighted pot lid.

11th and 12th Days: repeat Day 11.

13th Day: Drain, bring syrup to boil. Pack cucumbers in sterile jars. Cover with boiling syrup, seal and enjoy.