Cassia Bud Pickles - cooking recipe

Ingredients

75 cucumbers
4 qt. water
2 c. coarse salt
6 c. vinegar
5 c. sugar
1 oz. celery seed
1 oz. cassia buds
1 c. sugar

Preparation

Cut lengthwise 75 two to three-inch cucumbers.
Heat to boiling 4 quarts water and 2 cups coarse salt; cool and pour over cucumbers.
Let stand 1 week.
Drain; cover with boiling water and let stand 24 hours.
Drain; cover with hot syrup made with 6 cups vinegar, 5 cups sugar, 1 ounce celery seed and one ounce cassia buds.
For 3 consecutive days, drain off syrup into stainless steel pot; add 1 cup sugar and heat to boiling.
Pour over pickles.
On third day, drain; put cucumbers into sterile jars. Pour over hot syrup.
Seal.
Process in hot water bath for 5 minutes.
Makes 14 pints.