Christmas Pickles

Pat Duran


Taste of Home recipe says,"My pickle recipe was adapted from one a dear family friend shared. These morsels are delicious any time of year, but the green, red and white hues of the pickles, cherries and onions make them ideal for Christmas gift giving."

Taste of Home article 2013

★★★★★ 1 vote
6 1/2 quarts
10 Min
25 Min
Stove Top


1 gal
whole dill pickles in jar
6 to 11 c
granulated sugar i looked at other recipes and this seems to be the correct amount of sugar some call for even more
1 c
white vinegar
1 Tbsp
mustard seed
1 Tbsp
whole cloves
3 to 4
jalapeƱo peppers, chopped
4 to 5 clove
4 to 5
whole cinnamon sticks
1 lb
whole candied cherries
3 jar(s)
(15 ounce each) pearl onions from a jar, drained
1 tsp
olive oil


1Drain 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.
2Cook 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.
3In 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.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American