christmas pickles

Name: Christmas Pickles
Prep time: 10 min
Cook time: 25 min
Yield: 6
Cuisine: American
Ingredients: 1 gallon(s) whole dill pickles in jar; 6 to 11 cup(s) granulated sugar i looked at other recipes and this seems to be the correct amount of sugar some call for even more; 1 cup(s) white vinegar; 1 tablespoon(s) mustard seed; 1 tablespoon(s) whole cloves; 3 to 4 - jalapeño peppers, chopped; 4 to 5 clove(s) garlic,minced; 4 to 5 - whole cinnamon sticks; 1 pound(s) whole candied cherries; 3 jar(s) (15 ounce each) pearl onions from a jar, drained; 1 teaspoon(s) olive oil

(1 RATING)

82 Pinches 1 Photo

Pat Duran

Las Vegas, NV

Updated on Aug 20, 2013

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

Rate

prep time 10 Min

cook time 25 Min

method Stove Top

yield 6 1/2 quarts

Ingredients

1 gallon whole dill pickles in jar
6 to 11 cups granulated sugar i looked at other recipes and this seems to be the correct amount of sugar some call for even more
1 cup white vinegar
1 tablespoon mustard seed
1 tablespoon whole cloves
3 to 4 - jalapeño peppers, chopped
4 to 5 cloves garlic,minced
4 to 5 - whole cinnamon sticks
1 pound whole candied cherries
3 jars (15 ounce each) pearl onions from a jar, drained
1 teaspoon olive oil

How To Make christmas pickles

Step 1

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.

Step 2

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.
Step 3

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.
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