Medium sized dill cucumbers to fill about a three-gallon jar, cherry leaves, and a handful of caraway seeds
Make a brine of 1 cup of salt to five quarts of water, boiled and cooled. Pack cucumbers in quart jars; one layer of cukes, one layer of cherry leaves, until full. Sprinkle the caraway seeds as you pack. Pour cold brine over and weight down to keep all under brine. Stand in cool place two weeks.
Rinse and wipe the pickles dry. Cut into 1" pieces. Make a pickling syrup of two cups sugar, 1 cup vinegar, 1 cup water, 1 tsp mixed spices. Heat to boiling hot. Pour over the cucumbers in jars. Heat and seal.
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