1 C Pickling Salt
5 Quarts Water
Boil 5 Quarts Water, add 1 C Pickling Salt
(This may go after "2 heads dill": plus handful [dried ...?] over jar.)
Put whole pickles, 2 heads dill to 1 Qt and cherry leaves into crock.
Pour brine over, let stand for 2 weeks, skimming and occasionally.
Take pickles out, discard soft ones, cut into chunks, put in jars, turn jars upside down to drain.
Boil 2 C Sugar and 1 C Vinegar.
Pour over pickles after adding 1 tsp pickling spice to each Quart of pickles.
