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.
At Halfway -
15 hours ago
9 comments:
What an amazing recipe--is this a handed-down recipe in your family? What sort of flavor do the cassia buds contribute?
I may try this one day--or 13 days LOL. I have several crocks that would serve the purpose!
My Mom got it from a friend about 15 years ago and we fell in love with them. It is hard to describe the taste from the Cassia Buds, sweet but sour, wonderful with sandwiches.
I use a 4 gallon crock which is about 1/3 full.
Now I am off to skim the top of the brine, my least favourite part.
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