Christmas Pickles

11 ingredients
4 steps

Ingredients

  • 1 gallon whole dill pickles
  • 11-1/4 cups sugar
  • 1 cup white vinegar
  • 1 tablespoon mustard seed
  • 1 tablespoon whole cloves
  • 3 to 4 jalapeno peppers, chopped
  • 4 to 5 garlic cloves, minced
  • 4 to 5 whole cinnamon sticks
  • 1 pound whole candied cherries
  • 3 jars (15 ounces each) pearl onions, drained
  • 1 teaspoon olive oil

Directions

  1. 1
    Drain pickles, reserving juice; set juice aside. Cut pickles into 1/2-in. slices; set aside. In a large stockpot, combine sugar, vinegar, mustard seed, cloves, peppers, garlic, cinnamon sticks and pickle juice.
  2. 2
    Cook over medium heat sugar is dissolved, about 10 minutes, stirring occasionally. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Remove from heat; cool slightly. Discard cinnamon sticks.
  3. 3
    In a large bowl, combine cherries, onions and pickle slices. Pour liquid over pickle mixture. Stir in oil.
  4. 4
    Cover and refrigerate for 48 hours, stirring occasionally. Divide mixture among jars. Cover and store in the refrigerator up to 1 month.

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