1 1/2 gallons cold water
1 c. salt
1 qt. sweet cherry leaves
4 c. sugar
2 c. vinegar
2 c. water
1 tbsp. mixed spices

Place cucumber in a mixture of 1 1/2 gallons water, salt and sweet cherry leaves and let them stand for 8 days. Remove, wash and cut them into desired pieces. Heat them in weak vinegar, then pack them in jars and drain. Cook together the rest of ingredients. Pour this over the pickles and seal the jar.