5 qts. cucumbers
5 qts. water
1 c. pickling salt
Lg. bunch cherry leaves
Lg. bunch fresh dill
Pickling spices
15 c. sugar
10 c. vinegar

Layer cucumbers, dill and cherry leaves in crock. Mix 5 quarts of water to 1 cup salt for brine. Pour over cucumbers. Soak for 10 days. After the 10 days, wash pickles and chunk into clean jars with 1/2 teaspoon pickling spices per jar. Mix sugar and vinegar and bring to boil. Pour boiling hot syrup over pickles. Clean jar edge and seal tightly. Makes around 12 quarts.