Ingredients
1 gallon whole dill pickles11-1/4 cups sugar1 cup white vinegar1 tablespoon mustard seed1 tablespoon whole cloves3 to 4 jalapeno peppers, chopped4 to 5 garlic cloves, minced4 to 5 whole cinnamon sticks1 pound whole candied cherries3 jars (15 ounces each) pearl onions, drained1 teaspoon olive oil
Preparation
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 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.
