Christmas Pickles

• 1 gallon whole dill pickles
• 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
• 4 to 5 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 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.

gallon, sugar, white vinegar, whole cloves, peppers, garlic, cinnamon sticks, candied cherries, pearl onions, olive oil

Taken from www.tasteofhome.com/recipes/christmas-pickles/ (may not work)