Title: Hattie Anderson's Pickled Artichokes
Categories: Home Cookin,
Yield: 6
1 Peck Jerusalem Artichokes
6 Onions, sliced medium
thickness
3 tb Tumeric
3 tb Mustard seed
2 tb Dry mustard
1 9oz. jar of
French's prepared mustard
5 c Sugar
1/2 ga Apple cider vinegar
1 pt Apple cider vinegar
small about of fried red pepper in each jar.
Place artichokes and sliced onions in sterilized jars, add
peppers. Mix dry ingredients with vinegar, gradually.
Put on stove, let come to a boil. Stir so everything will be
dissolved. Pour over artichokes.
Seal while hot and process.
Let pickled artichokes season for a month beforeopening. Turn jar
upside down and shake every day or so, making sure to place a
different end up each time so the seasoning will not settle for
too long.
