This recipe was one of many from Rose's grandmother Amelia Richards.
Cut cucumbers lengthwise. If using larger cucumbers, cut slices into 2-3 inch lengths.
Bring to a boil 4 quarts of water and two cups of salt. Let cool, pour over cucumbers in a large, airtight container, cover and let stand 1 week.
Drain off liquid, re-cover with fresh boiling water, let stand 24 hours.
Drain, cover with boiling water and alum, let stand 24 hours.
Drain, cover with a syrup made from sugar, vinegar and spices boiled together. Once per each of the next 2 days, drain syrup into a pot, boil, and pour back over cucumbers. On the third day, pour off syrup, boil, pack cucumbers into jars and cover with hot syrup.
Make sure you sterilize jars thoroughly before filling to prevent bacteria in your pickles. Syrup should be BOILING when poured onto pickles.
If you don't have cassia buds you can substitute 1 ounce of cinnamon sticks, broken into 1 inch pieces.
To make this recipe vegan, use beet sugar or evaporated cane juice. Granulated white sugar is often processed with bone char, and is not considered vegan.
Pint or quart canning jars
This recipe was provided by Rose R from Bad Axe