Cassia Cucumber Pickles - cooking recipe

Ingredients

35 (2 to 3-inch) cucumbers
2 qt. water
1 c. medium coarse salt
1/2 tsp. powdered alum
3 c. vinegar
2 1/2 c. sugar
1 Tbsp. celery seed
1/8 tsp. cassia oil or 1 tablespoon broken stick cinnamon
additional sugar

Preparation

Wash and stem cucumbers.
Cut lengthwise in half.
Place water and salt in enameled kettle.
Bring to a boil.
Cool.
Pour over cucumbers in stone crock.
Cover with plate.
Weigh down cucumbers.
Allow to stand 1 week.
Drain.
Cover with boiling water.
Let stand 24 hours.
Drain.
Cover with boiling water. Add alum.
Let stand 24 hours.
Drain.
Cover with syrup made of combined vinegar, sugar, celery seed and cassia oil or cinnamon sticks (tied in bag).
Bring ingredients to a boil.
Pour hot over cucumbers.