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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
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.
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