Lay cucumbers in salt water over night (½ cup salt to 4 qts. water). Boil water, vinegar and salt and let cool over night. Drain cucumbers and place in cans in layers between the cherry leaves and dill. Pack cucumbers tight, add a small piece of red pepper. Cover with the brine and screw down the cover. Will keep. One cup mustard seeds and one cup horseradish root, shaved fine, may be added.