- 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
- 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.
- Cook over medium heat 10 minutes or until sugar is dissolved, stirring occasionally. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Remove from heat; cool slightly. Discard cinnamon sticks.
- In a large bowl, combine cherries, onions and pickle slices. Pour liquid over pickle mixture. Stir in oil.
- Cover and refrigerate for 48 hours, stirring occasionally. Divide mixture among jars. Cover and store in the refrigerator up to 1 month. Yield: 6-1/2 quarts.
Reviews for Christmas Pickles
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There is no garlic in this recipe. Yes you have to use 11 1/2 cups of sugar. And I do agree that the cherries fade out so I will try the marchino cherries next time. I also will cut the onions and cherries in half, we enjoy the pickles very much....I am making them again for the third time.
This recipe looked so good I wanted to try it. But not wanting to make that large batch, I cut the recipe to one quarter, using a quart of dill pickles, and making all the other adjustments on the ingredients. After reading the not so good reviews, I panicked. So, I only used half the pickles and half of the pickle juice. I thought it came out really well. However, the candied cherries are so expensive. I did use them, but I also included some maraschino cherries. They came out just as good as the candied ones and so much cheaper. They didn't fade either. I hope this helps.
I am a pickle lover, and I loved the idea of having the Christmas colors in these pickles. However they didn't turn out as I had hoped. The cherries faded out badly, and pale pink cherries just aren't that appetizing. Also the flavor just wasn't what I had expected. No one in my family liked them and I ended up throwing away the whole batch.
I first noticed this recipe and made it from the 2007 Best of the Holiday Recipes. There is a discrepancy in amounts. That magazine calls for 1 16oz. jar of pickles. This is way too few for the cherries and onions called for and you can barely stir the syrup when cold. However, I have altered the amounts to suit my taste. I use:
48 oz. jar whole dill pickles
1 pound candied cherries
1 15-16 oz. jar pearl onions
1/2 of all of the other ingredients
1/2 or less of the pickle juice
You can save the remaining pickle juice and add to taste as they sit. Some of the cherries have lost color. This depends on the brand of cherries and how much pickle juice you use compared to sugar. The onions don't "pickle" as quickly as the other ingredients. Cut them in half, not as cute, or make a few slits in them with a knife tip.
While these pickles didn't taste bad, the appearance wasn't what I had hoped. The color in the cherries faded out from the liquid, so they weren't very colorful. Also, the spices just didn't suite my family. It's a good idea, just not right for us. No one in my family cared for them.