3 1/2 lbs. white sugar
1 pt. white vinegar
1/2 tsp. oil of cloves
1/2 tsp. oil of cinnamon
8 or 9 ripe cucumbers

Peel cucumbers and remove seeds. Cut into 1-inch cubes. Cover with water and 1 tablespoon salt. Boil until transparent, then drain.

Bring sugar, vinegar and spices to a boil and pour over cukes. Let stand overnight. Next day, drain. Heat up syrup and pour over again. Next day bring all to a boil and add 2 (8 ounce) bottles of maraschino cherries with the juice. Put into canning jars and seal while hot.