LOCATION: Recipes >> Preserving >> Cherry Dills
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Cherry Dills
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Cherry Dills
Here in Washington State, turn of the century there were not a lot
of grape vineyards. Most of the crisp recipes call for placing a
grape leaf in the jar to add crispness to the pickles. My grandmother
improvised and found that the leaves from her cherry tree worked
just as well, if not better. Makes a wonderful, crunchy pickle.
Select medium-sized pickling cucumbers. Put layer of dill in bottom
of medium crock, then a layer of cucumbers, then a layer of cherry
leaves. Keep alternating to the top of the crock. On the very top,
put leaves and dill. Over all, pour brine made with 1 cup salt in
6 qts. water. Let stand for 2 weeks.
After this brining period, wash pickles and dry. Cut into desired
chunks. Make a syrup by mixing 4 c. vinegar, 8 c. sugar, and 1 oz.
whole mixed spices, and bringing to a boil. Put cucumber chunks in
jars and pour boiling syrup over and seal.
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