How about Christmas pickles in a jar?

Photo: Courtesy

I never throw away my jars, I keep them for easy to-go recipes. During this holiday season, I will be giving gifts in jars to my friends as opposed to the usual Christmas cards. As early as 4000 years ago, pickling was used as a way to preserve food for out-of-season use and for long journeys.

Pickled foods in jars are great to give during this season. Give the jar some beauty, decorate with a bow or paint on the jar (if you have the time and skill)

Prep Time: 10 mins

Bake Time: 25/30 mins

Chilling Time: 48 hrs

Ingredients:

3kgs dill pickles (pickled cucumber)

10 cups sugar

1 cup white vinegar

1 tablespoon mustard seeds

1 tablespoon whole cloves

4 chili peppers (also known as jalapeno peppers), chopped

5 garlic cloves, minced

5 whole cinnamon sticks

450g candied cherries

1.3 kgs pearl onion (substitute with small white onions)

1 teaspoon olive oil

Mason jars

Directions:

Drain the pickles (they should be from a jar) keeping the pickle juice aside.

Cut pickles (pickled cucumber) into 1/2-in then set aside

In a large cooking pot, combine the sugar, vinegar, mustard seeds, cloves, peppers, garlic, cinnamon sticks and pickle juices.

Cook over medium heat for about 10 mins or until the sugar is dissolved, stirring occasionally and bring to a boil, then reduce heat and simmer uncovered for 10mins.

Remove from heat allow to cool slightly, thereafter discard the cinnamon sticks.

In a large bowl, combine the cherries, onions and pickle slices. Pour the cooled liquid over pickle mixture and stir in oil.

Cover the bowl with plastic wrap, put in the fridge for about 48 hours. Remember to stir occasionally.

After the 48 hours or so, remove from the fridge and divide the mixture among your jars.

You can store in the fridge for up to 1 month

Note: Wear gloves when cutting the chillis. You can also pickle olives and roughly chopped cabbage (sauerkraut).