Taste of Home article 2013
1 galwhole dill pickles in jar
6 to 11 cgranulated sugar i looked at other recipes and this seems to be the correct amount of sugar some call for even more
1 cwhite vinegar
1 Tbspmustard seed
1 Tbspwhole cloves
3 to 4jalapeño peppers, chopped
4 to 5 clovegarlic,minced
4 to 5whole cinnamon sticks
1 lbwhole candied cherries
3 jar(s)(15 ounce each) pearl onions from a jar, drained
1 tspolive oil
How to Make Christmas Pickles
- Drain pickles; reserving juice; set juice aside. Cut pickles into 1/2-inch chunks; set aside.
In a large soup kettle, combine sugar, vinegar, mustard seed, cloves, peppers, garlic, cinnamon sticks and pickle juice.
- Cook over medium heat for 10 minutes or until sugar is dissolved, stirring occasionally. Bring to a boil;reduce heat; simmer, uncovered , for 10 minutes. Remove from heat; cool slightly. Discard cinnamon sticks.
- In a large bowl, combine cherries, onions and pickle chunks. Pour liquid over pickle mixture. Stir in oil.
Cover and refrigerate for 48 hours, stirring occasionally. Divide mixture among quart or pint jars. Cover and store in the refrigerator for up to 1 month after opening. Makes about 6 1/2 quarts or 13 pints.
No need to process these.Store unopened sealed jars in pantry,just like store bought pickles.