4 qts. cucumbers
7 c. white sugar
1 pt. white vinegar
1/2 tsp. oil of cinnamon
1/2 tsp. oil of cloves
1 lg. jar cherries
Pare, seed and cube 4 quarts cucumbers. Cover with boiling water. Cook until nearly tender, then drain.
Make syrup with sugar, vinegar, cinnamon, cloves; bring to boil. Pour over cucumbers and let stand overnight. Drain syrup and reheat syrup. Let boil a few seconds. Pour over cucumbers again, then let stand until next morning.
Bring syrup and cucumbers to a boil. Then add juice from cherries. Add cherries just before canning. Do not boil, as they will lose their color. Pack hot into 6 pints. When canning set jars in hot water to prevent breaking.
