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Cherry Dills

Ingredients
  • Here in Washington State, turn of the century there were not a lot
  • of grape vineyards. Most of the crisp recipes call for placing a
  • grape leaf in the jar to add crispness to the pickles. My grandmother
  • improvised and found that the leaves from her cherry tree worked
  • just as well, if not better. Makes a wonderful, crunchy pickle.
Instructions

Select medium-sized pickling cucumbers. Put layer of dill in bottom of medium crock, then a layer of cucumbers, then a layer of cherry leaves. Keep alternating to the top of the crock. On the very top, put leaves and dill. Over all, pour brine made with 1 cup salt in 6 qts. water. Let stand for 2 weeks. After this brining period, wash pickles and dry. Cut into desired chunks. Make a syrup by mixing 4 c. vinegar, 8 c. sugar, and 1 oz. whole mixed spices, and bringing to a boil. Put cucumber chunks in jars and pour boiling syrup over and seal.

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