Cherry Pickles

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  • 1 quart store-bought dill slices, drained
  • 2 jars maraschino cherries, with juice
  • 3 cups granulated sugar
  • 1 cup vinegar
  • 1 tablespoon mustard seed


  1. Put sugar, vinegar and mustard seed into a pan with cherry juice. Bring to a boil.
  2. Pour syrup over pickles and cherries. Stir as they cool.
  3. Refrigerate.

These will be very crunchy.