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    Christmas Pickles


    Source of Recipe


    Brenda Tremain

    List of Ingredients




    2 quarts dill pickles, drained and cut up
    9 oz. jar cocktail onions
    1 lb. candied cherries
    4 C. sugar
    1 C. white vinegar
    1 heaping T whole cloves
    1 heaping T mustard seed

    Recipe



    Bring sugar, vinegar and spices to a boil, making sure sugar dissolves.
    Cool syrup.
    In large container (crock, stainless steel or plastic) place drained pickles, onions and cherries.
    Pour syrup over above mixture; stir lightly to coat.
    Cover with white cloth.
    Let stand at room temperature for 48 hours.
    Stir a couple of times each day.
    Place in jars and store in refrigerator.

 

 

 

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