Cherry Pickles 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.