Christmas Pickles – a delicious recipe with gallon, sugar, white vinegar, whole cloves, peppers, garlic. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
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
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
In a large bowl, combine 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 up to 1 month.
1538
kcal
Calories
2
g
Fat
400
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 gallon whole dill pickles, 11-1/4 cups sugar, 1 cup white vinegar, 1 tablespoon mustard seed, and more.
Yes, Christmas Pickles falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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