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