25 (6 inch) cucumbers
2 qts. cherry leaves
3 tbsp. caraway seeds
1 pt. vinegar
3 lbs. sugar
1/4 c. pickling spices

Place pickles in 2 gallon crock. Alternate with cherry leaves and caraway, with cherry leaves on bottom and top. Cover with salt water, 1/2 cup salt to 1 gallon water. Cover with weight to keep pickles under brine.

Let stand 14 days. Drain, cut in inch pieces. Drain in colander for 1 hour. Pack in quart jars. Boil vinegar and sugar with 1/4 cup mixed spices tied in bag. Discard bag. Pour boiling syrup over pickles. Seal.