Cinnamon Bud Pickles

By ntyree

Ingredients

• 1 gallon small cucumbers
• 1 cup salt
• 2 tsp alum
• 3 pt. vinegar
• 9 cups sugar
• 1 tsp. cinnamon buds or sticks
• 1 tsp. celery seeds
• 2 to 3 grape leaves

Preparation

Step 1

Place small cucumbers in gallon jar. Add salt. Fill jar with cold water. Cover; let stand for 1 week. Pour off saltwater. Wash and slice cucumbers. Put back in gallon jar. Add alum. Fill with cold water. Let stand 24 hours, then pour off. Boil vinegar and 6 cups sugar; pour over sliced cucumbers. Let stand 24 hours. Pour liquid off from previous step; add 1 cup sugar. Boil and pour back over sliced cucumbers. Repeat for 2 more days until a total of 9 cups of sugar have been used. The last time, add cinnamon buds or sticks and celery seeds. Cover with 2 or 3 grape leaves. Let stand 24 hours, covered. Pour off liquid; heat. Pack pickles in small jars. Add hot liquid to cover and seal.