Cherry Dill Pickles

Name: Cherry Dill Pickles
Ingredients: 5 quarts (4725 ml) cucumbers; 5 quarts (4725 ml) water; 1 cup (225 ml) pickling salt; 1 large bunch cherry leaves; 1 large bunch fresh dill; 2 tbsp (30 ml) pickling spices; 15 cups (3550 ml) sugar; 10 cups (2350 ml) vinegar

8 ingredients

8 steps

Ingredients

5 quarts (4725 ml) cucumbers
5 quarts (4725 ml) water
1 cup (225 ml) pickling salt
1 large bunch cherry leaves
1 large bunch fresh dill
2 tbsp (30 ml) pickling spices
15 cups (3550 ml) sugar
10 cups (2350 ml) vinegar

Directions

1

Layer cucumbers, dill and cherry leaves in crock.
2

Mix 5 quarts (4725 ml) water to 1 cup (225 ml) salt for brine.
3

Pour over cucumbers.
4

Soak for 10 days.
5

After the 10 days, wash pickles and chunk into clean jars with 1/2 tsp (2 ml) pickling spices per jar.
6

Mix sugar and vinegar and bring to boil.
7

Pour boiling hot syrup over pickles.
8

Clean jar edge and seal tightly.