We make Horseradish Pickles for Christmas Eve but have never tried these. Ran across the recipe today while going thru some papers.
80 fl oz whole kosher dill pickles cut into 1/2" chunks
1 medium onion chopped
2 cups white granulated sugar
24 cloves
12 cinnamon sticks
Drain all the pickle juice out. Cut pickles into 1/2" chunks and return half of them to the jar. Add half the chopped onion, 1 cup of sugar, 12 cloves and 6 sticks of cinnamon. Repeat and put the lid on and refrigerate. Turn jar over every 4 to 5 hours for 2 months keeping it stored in the refrigerator. In 2 months they're ready!
Hmmm, might have to try these.
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I brought this one somewhere (oh yeah, at the hospital craft show) for a pattern. Hope somebody enjoys these to make as favors. -
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