“Another recipe from the 1980 version of the Grace Evangelical Congregational Church cookbook from Muir, Pennsylvania that was given to me by my Nana when I became an adult. This is one that was actually submitted to the cookbook by my Nana - Dorothy Parker. She has added the following note to the recipe: "Especially tasty with pork chops or roast. Chop pickles and mix with cream cheese for dark bread sandwiches".”
4 pints

Ingredients Nutrition


  1. Peel, seed and cut cucumbers into cubes.
  2. Sprinkle cucumbers with salt and cover with water.
  3. Let stand overnight.
  4. In the morning heat to boiling and then drain.
  5. Loosely tie spices in cheesecloth and combine with sugar and vinegar. Heat to boiling.
  6. Pour over drained cucumbers and let stand overnight.
  7. The next morning heat to boiling and then simmer until cucumbers are tender - being careful not to overcook.
  8. Add cherries with juice and red food coloring.
  9. Ladle into hot, sterilized jars and seal at once.
  10. Process in boiling water bath (212 degrees) for five minutes.

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