Cassia Sweet Pickles
Easy no-soak cassia sweet pickles with cracked cassia bark and celery seed. Hot-packed and canned for shelf storage.
This is a family favorite. Very easy. Doesn't require the days of soaking like other cassia pickle recipes do.
Submitted by: Stephanie from Duluth, MN
Yield: 6 pints
- Quick no-soak method: simmer cucumbers briefly, drain, then hot-pack with a hot spiced syrup.
- Use cracked cassia bark and celery seed for the signature flavor; process jars in a boiling water canner for 10 minutes.
- Use 5% acidity vinegar, sterilized jars, and follow safe canning guidelines for altitude and recipe changes.
Spices
Featured in this Recipe
Preparation Instructions:
Simmer cucumber slices with 4 cups vinegar, salt, mustard seed and 1/4 cup sugar. Cover until partially tender, about 10 minutes. Drain and discard liquid. Place cucumber slices in hot sterilized jars. Boil together remaining 3 1/2 cups vinegar, 5 3/4 cups sugar, celery seed and cassia seed. Boil until the sugar is thoroughly dissolved. Pour immediately over cucumbers. Seal immediately. Process in a boiling water canner for 10 minutes.
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Frequently Asked Questions
What is cassia and can I substitute cinnamon?
Cassia is a type of cinnamon with a stronger flavor. You can use ground cinnamon instead but use less and expect a different taste and a cloudier syrup. Cracked cassia bark gives a clearer, more authentic flavor.
Why does this recipe skip soaking the cucumbers?
This recipe uses a short simmer to partially tenderize and flavor the cucumber slices, so long salt soaks are not needed. Simmering for about 10 minutes softens them enough before draining and packing.
What vinegar should I use?
Use vinegar labeled 5 percent acidity, such as distilled white or 5 percent apple cider vinegar. Do not dilute, since vinegar strength is critical for safe pickling.
Is the recipe safe for water bath canning?
Yes when you follow the recipe exactly: use 5 percent vinegar, hot sterilized jars, hot-pack the cucumbers, and process sealed jars in a boiling water canner for 10 minutes. Consult USDA or local extension guidelines for altitude adjustments and before altering ingredients.
Can I reduce the sugar to make them less sweet?
You can reduce sugar for personal taste. Sugar affects flavor and texture but not safety if the vinegar strength and processing are maintained. Large changes may change texture, so consult tested recipes for big reductions.
How long will canned cassia sweet pickles last?
Properly canned and sealed, they keep best for about one year in a cool, dark place. After opening, refrigerate and use within 1 to 2 months for best quality.
Which cucumbers are best and how should they be sliced?
Pickling cucumbers or kirbys are ideal. Use medium-sized, firm fruit, leave the peel on, and slice about 1/8 inch thick as the recipe recommends.
Should I remove the cracked cassia bark before sealing the jars?
You do not need to remove it. Cracked cassia bark infuses flavor and can be left in the jar. If you prefer a clearer jar, remove larger pieces after boiling the syrup and before pouring.
What is cassia and can I substitute cinnamon?
Cassia is a type of cinnamon with a stronger flavor. You can use ground cinnamon instead but use less and expect a different taste and a cloudier syrup. Cracked cassia bark gives a clearer, more authentic flavor.
Why does this recipe skip soaking the cucumbers?
This recipe uses a short simmer to partially tenderize and flavor the cucumber slices, so long salt soaks are not needed. Simmering for about 10 minutes softens them enough before draining and packing.
What vinegar should I use?
Use vinegar labeled 5 percent acidity, such as distilled white or 5 percent apple cider vinegar. Do not dilute, since vinegar strength is critical for safe pickling.
Is the recipe safe for water bath canning?
Yes when you follow the recipe exactly: use 5 percent vinegar, hot sterilized jars, hot-pack the cucumbers, and process sealed jars in a boiling water canner for 10 minutes. Consult USDA or local extension guidelines for altitude adjustments and before altering ingredients.
Can I reduce the sugar to make them less sweet?
You can reduce sugar for personal taste. Sugar affects flavor and texture but not safety if the vinegar strength and processing are maintained. Large changes may change texture, so consult tested recipes for big reductions.
How long will canned cassia sweet pickles last?
Properly canned and sealed, they keep best for about one year in a cool, dark place. After opening, refrigerate and use within 1 to 2 months for best quality.
Which cucumbers are best and how should they be sliced?
Pickling cucumbers or kirbys are ideal. Use medium-sized, firm fruit, leave the peel on, and slice about 1/8 inch thick as the recipe recommends.
Should I remove the cracked cassia bark before sealing the jars?
You do not need to remove it. Cracked cassia bark infuses flavor and can be left in the jar. If you prefer a clearer jar, remove larger pieces after boiling the syrup and before pouring.
I first made these last year,everyone loved them. The Cassia Buds gave these pickles just the right amount of cinnimon flavor. I just came from a PA. auction in which I now have bushel of cukes just waiting to be pickled for my friends and family to enjoy once agian. Thanks Spice House for this wonderful recipe.