1 quart store-bought dill slices, drained
2 jars maraschino cherries, with juice
3 cups granulated sugar
1 cup vinegar
1 tablespoon mustard seed
Put sugar, vinegar and mustard seed into a pan with cherry juice. Bring to a boil. Pour syrup over pickles and cherries. Stir as they cool. Refrigerate. These will be very crunchy.
As a lot of our recipes currently use American style measurements, you can use our handy calculator to convert them to the metric system. In the mean time we're currently in the process of updating as many of the measurements to an Australian format.
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