"I always have some nibbles to start with while folks are milling around with drinks."
1 (1-gal.) jar whole kosher dill pickles, drained, cut into 1/4-inch-thick slices
4 cups granulated sugar
4 cups packed light brown sugar
1 cup apple cider vinegar
2/3 cup peeled, halved, and sliced fresh ginger
1/4 cup prepared horseradish
1 tablespoon crushed red pepper
1 tablespoon mustard seeds
1/2 teaspoon ground turmeric
4 medium-size yellow onions, thinly sliced
20 garlic cloves, sliced in half lengthwise
8 cinnamon sticks
How to Make It
Place all the ingredients in a big ol' stainless steel bowl or large plastic food-safe container with an airtight lid. Using your hands, toss well. Cover and chill overnight. The pickles will reduce in volume, so the next day you can place in a very large jar or several small airtight containers for easier storage.
Refrigerate at least 1 week before using, turning topsy-turvy every day. Pickles are ready when sugar has dissolved and all dill flavor has vanished. Store in refrigerator up to 3 weeks.
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