Cherry Dill Pickles

• 5 quarts (4725 ml) cucumbers
• 5 quarts (4725 ml) water
• 1 cup (225 ml) pickling salt
• 1 large bunch cherry leaves
• 1 large bunch fresh dill
• 2 tbsp (30 ml) pickling spices
• 15 cups (3550 ml) sugar
• 10 cups (2350 ml) vinegar

1. Layer cucumbers, dill and cherry leaves in crock.
2. Mix 5 quarts (4725 ml) water to 1 cup (225 ml) salt for brine.
3. Pour over cucumbers.
4. Soak for 10 days.
5. After the 10 days, wash pickles and chunk into clean jars with 1/2 tsp (2 ml) pickling spices per jar.
6. Mix sugar and vinegar and bring to boil.
7. Pour boiling hot syrup over pickles.
8. Clean jar edge and seal tightly.

cucumbers, water, pickling salt, cherry leaves, dill, pickling spices, sugar, vinegar

Taken from online-cookbook.com/goto/cook/rpage/00181F (may not work)