A dear family friend made these pickles for decades. I've adapted the recipe a bit over the years, but in my heart they are still “Dr. Rhodes’ pickles.” 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—and it's a tasty twist on the classic Christmas pickle tradition. —Patricia Martin, Shelby
Christmas Pickles
Peppers (Hot)
Christmas Pickles
Prep Time
10 min
Cook Time
25 min
Yield
6-1/2 quarts
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
- 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 until the 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.
- 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.
Nutrition Facts
1/4 cup: 99 calories, 0 fat (0 saturated fat), 0 cholesterol, 55mg sodium, 25g carbohydrate (23g sugars, 0 fiber), 0 protein.
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