Home - Text

My Grandma passed away at the age of 94. She was a wonderful cook and I was lucky enough to inherit her recipes. Many date back to the 1940s and 50s. Grandma prepared them in a charming country kitchen with no running water and most of her produce came from her garden, not from the grocery store. These are made-from-scratch recipes. I wish I had spent more time with her in the kitchen and . . . I wish I had spent more time with her for so many other reasons.

Tuesday, May 4, 2010

Pickles - Cassia Bud Pickles

Put one peck of cucumbers in brine for 3 days.  Brine = 1 gallon of water and 1 cup of salt.

Leave cucumbers in clear water for three days.  Drain.  Cut cucumbers lengthwise.

Dissolve 2 Tbsp alum with 1 pint white vinegar with enough boiling water to cover pickles.  Let simmer on back of stove for 1 hour.  Rinse - drain.

Make syrup of 4 1/2 pints vinegar (white), 3 quarts sugar, 1 tsp allspice, 1 tsp Cassia bud, 1 tsp celery seed.  Pour over cucumbers.

Next morning, drain off and heat to boiling point.  Pour over pickles.  Second morning, reheat and pour over cucumbers.  Third morning bring pickles and syrup to boiling point.  Pack into jars and seal.
Posted by at

No comments:

Post a Comment

Subscribe to: Post Comments (Atom)