8-9 lg. ripe (yellow) cucumbers
8 c. white sugar
2 c. white vinegar
1/2 tsp. oil of cinnamon
1/2 tsp. oil of clove
2 sm. jars maraschino cherries & juice

Peel and seed cucumbers. Cut evenly into 1 inch cubes. Cover with boiling water and cook until just crisp tender. Do not over cook. Drain well. Rinse with cold water to crisp. Boil sugar, vinegar and oils together. Pour over cucumbers, next day drain, reboil syrup and return to cucumbers.

On the third day, drain and reheat syrup. Add cherries, juice and cucumbers. Bring to boil, put in sterilized jars and seal. Tastes very much like watermelon rind but much easier.