I don’t really have a good explanation for why these are called Christmas Pickles. Just as I don’t have a good reason why my father called me George as a small child. What I do know is that these pickles are only made around Christmas time here in our family. My mother goes crazy over them and puts in a not-so-subtle request that I make a batch of these for her around the holidays.
These literally couldn’t be any easier to make as you are not going all “Little House on the Prairie” and harvesting mini cucumbers out in the field to pickle. These pickles are made by doctoring up a regular ole quart of dill pickles from your local grocery aisle. Don’t worry, no one will know. Pick up a few of these super cute empty pickle jars from Walmart and you have yourself a down right finger lickin’ good Christmas gift.
Best served with beer and burgers. Just sayin’.
- 1 quart whole dill pickles
- 1½ cups granulated sugar
- 1 medium onion finely chopped
- 1 tsp celery seed
- 3 tbs white wine vinegar
- 2 tbs prepared horseradish (not creamy)
- Drain pickle juice from jar and slice whole pickles into spears.
- Chop onion (or put in food processor) Place onion into the bottom of the empty pickle jar.
- Next add horseradish to the jar. Make sure to use prepared horseradish, which is basically grated horseradish. DO NOT use creamy horseradish.
- Turn the jar sideways and layer in your pickle spears so that they are in the jar vertically when the jar is turned upright.
- Add celery seed and granulated sugar making sure that sugar pours into all the cracks and crevices around the pickles. This is what is going to pull the juice out of the pickles and give you your pickling liquid.
- Pour in white wine vinegar. I have also used red in the past.
- Place lid back on pickle jar and shake vigorously.
- Shake well and often after refrigerating.