On Line Cookbook
Cherry Dill Pickles
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Source:
Lisa

Serves/Makes:12 quarts approx.

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

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity

Copyright ©1997-2024 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.