Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      quart         dill pickles -- (not kosher)
   2      cups          sugar
     1/4  cup           maraschino cherries -- whole or skim
   1      cup           vinegar
   1                    bay leaf
   2                    whole         cloves

Preparation:

Slice pickles into sticks, soak overnight in cold water. Next morning make a syrup of sugar, vinegar, bay leaf and cloves. Bring to a boil. Drain pickles and place half of cherries in bottom of glasss container. Put well drained pickles in and remaining cherries. Pour syrup over and cover tightly. When cool refrigerate for several days. Use within 6 weeks or so.