Christmas Pickles Recipe With Cherries Recipes

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CANDIED RED HOT CINNAMON PICKLES



Candied Red Hot Cinnamon Pickles image

This Candied Red Hot Cinnamon Pickles Recipe is an easy canning idea for your garden cucumbers. Called Christmas Pickles made with Red Hot Cinnamon Candies

Provided by My Farmhouse Table

Categories     Appetizer     Dessert     Side Dish     Snack

Time P4DT10m

Number Of Ingredients 9

16 Very Large Cucumbers, peel, remove seeds, and slice into sticks or rings ((Approx 32 cups when finished))
2 cups Pickling Lime
16 cups Water
4 cup White Vinegar, DIVIDED
1 Tbsp Alum
10 1/2 cups Sugar
3 cups Water
2 pkg (9.5 oz) Cinnamon Red Hot Candies
10 Cinnamon Sticks

Steps:

  • Place prepared cucumber sticks into a 2 gallon stone jar or crock.
  • Dissolve pickling lime into water.
  • Pour over cucumbers and add enough extra water to cover cucumbers.
  • Let stand 24 hours.
  • Drain cucumbers and wash/rinse 3 times in cold water.
  • Soak pickles in ice water for 3 hours.
  • Drain.
  • Stir together 1 cup vinegar, alum, and enough water to cover pickles.
  • Simmer pickles in this solution for 2 hours.
  • Drain and discard solution.
  • In a large stockpot, combine 3 cups vinegar, sugar, 3 cups water, cinnamon red hot candies, and cinnamon sticks. Bring mixture to a boil and then pour over pickles in stone crock.
  • Let sit until Day #3.
  • Pour off syrup from the pickles into large stockpot.
  • Boil mixture again and then add back to pickles.
  • Let sit until Day #4.
  • Heat pickles in syrup and pack into heated canning jars.
  • Seal and place into a hot bath for processing. I do a 10 minute hot bath for pint sized jars and 15 minutes for quart jars.

CHRISTMAS RED PICKLES



Christmas Red Pickles image

These cinnamon-flavored sweet pickles are a bit like candied apples. Kind of time consuming but worth the time.

Provided by bobbi s.

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time P1DT15h5m

Yield 80

Number Of Ingredients 10

7 pounds large cucumbers
1 cup pickling lime (calcium hydroxide)
2 teaspoons red food coloring
1 teaspoon powdered alum
1 cup distilled white vinegar
7 cups white sugar
2 cups distilled white vinegar
2 cups water
1 cup cinnamon red hot candies
4 cinnamon sticks

Steps:

  • Peel cucumbers, halve lengthwise, and scrape out the seeds with a spoon. Cut the cucumber into 1/4 inch half circles, and place into a glass or ceramic crock. Dissolve the pickling lime in about 1 quart of room temperature water, pour over the cucumbers, then add additional water until the cucumbers are covered by 1/2 inch. Let stand at room temperature 24 hours.
  • Drain the cucumbers and rinse well with cold water. Place into a large stockpot, and cover with cold water. Allow to stand for 3 hours, then drain and rinse again.
  • Return the cucumbers to the pot, add the food coloring, alum, 1 cup vinegar, and enough water to cover by 1/2 inch. Bring to a boil over high heat, then reduce heat to a simmer, and cook 2 hours. Once the cucumbers have cooked for 2 hours, drain and allow to cool a bit before placing into the glass or ceramic jar.
  • Stir together sugar, 2 cups vinegar, 2 cups water, cinnamon red hot candies, and cinnamon sticks in a saucepan over medium heat until the sugar and candies dissolve. Pour this mixture over the warm cucumbers, cover, and let stand overnight.
  • Pack pickles into pint jars, and process in a hot water bath for 15 to 20 minutes. Refrigerate any jars that do not seal.

Nutrition Facts : Calories 84.8 calories, Carbohydrate 21.7 g, Fiber 0.3 g, Protein 0.3 g, Sodium 8.1 mg, Sugar 19.8 g

CHRISTMAS PICKLES



Christmas Pickles image

Taste of Home recipe says,"My pickle recipe was adapted from one a dear family friend shared. These morsels are delicious any time of year, but the green, red and white hues of the pickles, cherries and onions make them ideal for Christmas gift giving." Taste of Home article 2013

Provided by Pat Duran

Categories     Other Side Dishes

Time 35m

Number Of Ingredients 11

1 gal whole dill pickles in jar
6 to 11 c granulated sugar i looked at other recipes and this seems to be the correct amount of sugar some call for even more
1 c white vinegar
1 Tbsp mustard seed
1 Tbsp whole cloves
3 to 4 jalapeño peppers, chopped
4 to 5 clove garlic,minced
4 to 5 whole cinnamon sticks
1 lb whole candied cherries
3 jar(s) (15 ounce each) pearl onions from a jar, drained
1 tsp olive oil

Steps:

  • 1. Drain pickles; reserving juice; set juice aside. Cut pickles into 1/2-inch chunks; set aside. In a large soup kettle, combine sugar, vinegar, mustard seed, cloves, peppers, garlic, cinnamon sticks and pickle juice.
  • 2. Cook over medium heat for 10 minutes or until sugar is dissolved, stirring occasionally. Bring to a boil;reduce heat; simmer, uncovered , for 10 minutes. Remove from heat; cool slightly. Discard cinnamon sticks.
  • 3. In a large bowl, combine cherries, onions and pickle chunks. Pour liquid over pickle mixture. Stir in oil. Cover and refrigerate for 48 hours, stirring occasionally. Divide mixture among quart or pint jars. Cover and store in the refrigerator for up to 1 month after opening. Makes about 6 1/2 quarts or 13 pints. No need to process these.Store unopened sealed jars in pantry,just like store bought pickles.

SOUR CHERRY PICKLE



Sour Cherry Pickle image

Not only do you get delicious pickled sour cherries, but it's also an easy way to turn vinegar into a fabulously dark red color with a tangy taste that is suitable and eye-catching for every kind of dressing. Plus you can add cherries to the salad.

Provided by My Midnight Cravings

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time P21DT1h5m

Yield 8

Number Of Ingredients 3

1 cup sour cherries, not pitted
½ teaspoon salt
1 cup good quality white vinegar, or as needed

Steps:

  • Wash and drain the cherries, place them on a metal baking sheet, and set in the sun for 1 hour to be sure they are completely dry.
  • Place cherries in a sterilized jar with a plastic lid; add salt. Pour in vinegar to fill the jar. Close lid tightly and set aside for taste and color to ripen, 3 to 4 weeks. Refrigerate.

Nutrition Facts : Calories 28.9 calories, Carbohydrate 6.9 g, Fat 0.2 g, Fiber 0.9 g, Protein 0.6 g, Sodium 147 mg, Sugar 4.8 g

PICKLED CHERRIES



Pickled cherries image

Preserve the goodness of cherries by pickling them whole in vinegar, then serve with charcuterie, smoked duck salad, cheese or roast pork

Provided by Mary Cadogan

Categories     Condiment

Time 25m

Yield Makes 1 litre

Number Of Ingredients 7

175ml cider vinegar
175ml water
100g caster sugar
2 tsp coriander seed
1 tsp chilli flakes
2 bay leaves
500g cherry , see tip, below

Steps:

  • You need a 1-litre Kilner jar with a new rubber seal. Wash the seal and jar in hot soapy water and rinse well. Set the seal aside and place the jar in the oven on a moderate temperature (about 100C) for 10 mins.
  • Pour the vinegar, water, sugar, coriander seeds, chilli flakes and bay leaves into a pan. Bring slowly to the boil, stirring to dissolve the sugar. Simmer for 5 mins, then remove from the heat.
  • Fit the rubber seal onto the lid of the jar. Pack the cherries into the jar and pour over the spiced liquid while still hot. Seal the jar straight away and leave for 2 weeks before eating. Will keep in a cool, dry place for up to 1 year.

Nutrition Facts : Calories 21 calories, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar

PICKLED CHERRIES



Pickled Cherries image

Provided by Bon Appétit Test Kitchen

Categories     Side     Fourth of July     Low Fat     Vegetarian     Quick & Easy     Father's Day     Backyard BBQ     Vinegar     Cherry     Summer     Healthy     Vegan     Bon Appétit     Fat Free     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 2 2/3 cups

Number Of Ingredients 7

3/4 cup distilled white vinegar
1/4 cup sugar
2 teaspoon whole black peppercorns
1 teasopoon coriander seeds
1/2 teaspoon crushed red pepper flakes
1 pound fresh cherries, stemmed and pitted
1 large rosemary sprig

Steps:

  • Bring first 5 ingredients and 3/4 cup water to a boil in a medium stainless-steel saucepan, stirring to dissolve sugar. Reduce heat to medium; simmer 5 minutes. Using a fine-mesh sieve, strain into a medium bowl; return liquid to pan. Add cherries and rosemary to saucepan. Simmer until cherries are tender, 3-5 minutes. Transfer cherries and rosemary to a 1 quart mason jar. Pour in enough pickling liquid to cover cherries. Cover and chill. Do Ahead: Can be made 1 month ahead. Keep refrigerated. Strain before serving.

WATERMELON PICKLES



Watermelon Pickles image

Watermelon pickle is made using the white part of the watermelon's rind. It is delicious by itself as a winter treat or as a condiment with turnip greens or turkey and cornbread dressing. Home canning is a delightful cooking experience, but requires equipment such as a canner (very large pot), a rack for the jars to rest in, and the jars and lids. I recommend following the home canning guidance in the 'Ball Blue Book of Preserving' to obtain precise instructions on how to sterilize jars and guarantee results that are tasty and safe.

Provided by KERYNE

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 21h15m

Yield 24

Number Of Ingredients 12

1 cup canning salt
1 gallon water
16 cups (1-inch) cubes watermelon rind
1 gallon water
3 cinnamon sticks
1 teaspoon whole allspice
1 teaspoon whole cloves
2 cups white vinegar (5% acidity)
3 cups white sugar, or more to taste
12 maraschino cherries, halved
1 lemon, thinly sliced
6 1-pint canning jars with lids and rings

Steps:

  • Stir canning salt into 1 gallon water in a large container until dissolved; add watermelon rind. Cover the container with plastic wrap or a lid and let sit 12 hours. Drain and rinse completely.
  • Combine drained watermelon rind and 1 gallon water in a stock pot. Bring the water to a boil, reduce heat to medium-low, and simmer until the rind is tender, 45 minutes to 1 hour; drain and set aside.
  • Put cinnamon sticks, allspice, and cloves in cheesecloth or spice bag. Combine vinegar, sugar, spice bag, maraschino cherries, and lemon slices in the stock pot; stir until sugar is dissolved. Add watermelon rind to the pot; bring to a boil, reduce heat to medium-low, and simmer until the rind is transparent, about 5-10 minutes. Remove the spice bag and set aside.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Put one whole clove into each jar. Break cinnamon sticks into pieces and put 1 piece into each jar.
  • Pack the watermelon rind with the vinegar mixture into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 135.8 calories, Carbohydrate 34.2 g, Fat 0.5 g, Fiber 1 g, Protein 0.7 g, SaturatedFat 0.1 g, Sodium 4624.2 mg, Sugar 25 g

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