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Cherry Dill Pickles
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Serves/Makes:12 quarts

  • 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
  • Layer cucumbers, dill and cherry leaves in crock.
  • Mix 5 quarts (4725 ml) of 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.

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