Cassia Cucumber Pickles

• 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

1. Wash and stem cucumbers.
2. Cut lengthwise in half.
3. Place water and salt in enameled kettle.
4. Bring to a boil.
5. Cool.
6. Pour over cucumbers in stone crock.
7. Cover with plate.
8. Weigh down cucumbers.
9. Allow to stand 1 week.
10. Drain.
11. Cover with boiling water.
12. Let stand 24 hours.
13. Drain.
14. Cover with boiling water. Add alum.
15. Let stand 24 hours.
16. Drain.
17. Cover with syrup made of combined vinegar, sugar, celery seed and cassia oil or cinnamon sticks (tied in bag).
18. Bring ingredients to a boil.
19. Pour hot over cucumbers.

cucumbers, water, salt, powdered alum, vinegar, sugar, celery, cassia oil, additional sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=95498 (may not work)