Please read in full before attempting this recipe. I am posting this recipe only because it is from my grandmothers cookbook. I do not can foods and do not understand these directions in full. I can't help you if you get stuck!
Ingredients
1 c. salt
1 gallon of water
Cucumbers
2 Tbsp. alum (2 Tbsp. alum per gallon)
½ and 1@ vinegar
(Recipe book says "casa buds") Cassia buds
Celery seed 1 tsp. per gal on water
Instructions
Allow salt and water to boil. Pour over cucumbers and set for 1 week; drain.
Pour clear boiling water over cucumbers and let set 24 hours, drain.
Put alum water over pickles (2 Tbsp. alum per gallon)
Let stand 24 hours
Bring to a boil:
In another pan add vinegar, cassia buds and celery seed. Let it boil a while to make syrup. Pour over pickles
Let stand 24 hours; drain.
Add
cup sugar.
Next day add 1 c sugar.
Each time, drain and add your sugar.
Bring to a boil and pour over cucumbers;. let stand 24 hours.
They are ready to seal or can. They can even be left in open jar to use later on.
Recipe by A Vintage Kitchen at https://www.avintagekitchen.com/?p=960