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Cherry Dill Pickles                                                        Aunt Alma Franke

Put pickles in a stone jar.  Add one layer of cherry leaves and one layer of dill.  Repeat layers until jar is filled.  Let stand in salt brine (1 cup salt to 1 gallon of water) for two weeks, skimming everyday.   Make a syrup of 2 cups of vinegar, 3 cups sugar and a little mixed spice.  Cut pickles in chunks and put in jar.  Pour syrup over them.  This syrup covers 5 pints.