These festive pickles are a fun and easy way to add some holiday cheer to your table. They're made with just a few simple ingredients, and they're sure to be a hit with everyone at your party.
Ingredients
4 liters can of whole dill pickles
2.75 liters of sugar
1/4 liter of white vinegar
1 tablespoon of mustard seeds
1 tablespoon of whole cloves
3 to 4 green peppers, chopped
4 to 5 garlic cloves, chopped
4 to 5 whole cinnamon sticks
400 grams of whole candied cherries
3 cans (425 grams each) pearl onions, drained homemade recipe below
1 teaspoon of olive oil
Preparation
Empty the pickles jar and reserve the juice; set juice aside. Cut pickles into 1 inch slices.
In a large stockpot, combine sugar, vinegar, mustard seeds, cloves, pepper, garlic, cinnamon sticks and brine juice.
Cook over medium heat for 10 minutes or until sugar is dissolved, stirring occasionally.
Boil, reduce heat; simmer, uncovered, 10 minutes. Removing heat; cool down. Cut cinnamon sticks into pieces.
In a large bowl, combine cherries, onions, and pickles. Pour liquid over the pickle mixture. Stir in oil.
Cover and refrigerate for 48 hours, stirring occasionally. Divide the mixture between the jars. Cover and store in the refrigerator for up to 1 month.
Homemade pickles
8 to 10 pickling cucumbers
4 garlic cloves, halved
2 teaspoons mustard seeds
2 teaspoons peppercorns
3 dill sprigs, per jar
2 cups water
2 cups distilled white vinegar
¼ cup cane sugar
2 tablespoons sea salt
Instructions
To make dill pickle spears, slice the cucumbers lengthwise into quarters. To make dill pickle chips, thinly slice them horizontally.
Divide the cucumbers among 4 (8-ounce) or 2 (16-ounce) jars. Divide the garlic, mustard seeds, peppercorns, and dill sprigs among each jar.
Heat the water, vinegar, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Let cool slightly and pour over the cucumbers. Set aside to cool to room temperature, then store the pickles in the fridge.
Pickle spears will be lightly pickled in 2 days, but their best flavor will start to develop around day 5 or 6.
Homemade pickled onion
For 1 can
1 cup rice vinegar
1/2 cup sugar
1 tablespoon kosher salt
8 oz. very small shallots (about 18)
Preparation
Bring vinegar, sugar, and salt to a boil in a small saucepan, stirring to dissolve sugar and salt. Add shallots and return liquid to a boil. Transfer shallots and hot liquid to a heatproof bowl or jar; let cool.
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