CHRISTMAS PICKLES

1 jar (16 ounces) whole dill pickles, undrained
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
5 to 6 whole cinnamon sticks
1 pound whole candied cherries
3 jars (15 ounces each) pearl onions, drained
1 teaspoon olive oil

1 Drain pickles, reserving juice; set juice aside. Cut pickles into 1/2-in. slices; set aside. In a large kettle, combine the sugar, vinegar, mustard seed, cloves, peppers, garlic, cinnamon sticks and pickle juice.
2 Cook over medium heat for 10 minutes until the sugar is dissolved, stirring occasionally. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Remove from the heat; cool slightly. Discard the cinnamon sticks.
3 In a large bowl, combine the cherries, onions and pickle slices. Pour liquid over pickle mixture. Stir in oil.
4 Cover and refrigerate for 48 hours, stirring occasionally. Divide mixture among jars. Cover and store in the refrigerator for up to 1 month.
Yield: 6-1/2 quarts.

Editor’s Note: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.

CHRISTMAS PICKLES

10 pickles, sliced thin
1 cup of green peppers
1 cup of red peppers
1/2 cup of onions, diced
1 cup of vinegar
2 cups of white sugar
1 tablespoon of mustard seed
1 tablespoon of dill seed
1 tablespoon of salt

Heat vinegar and sugar until it comes to boil. Do not boil. Cool and pour over pickles, peppers and onions. Will keep without sealing for months in refrigerator.