Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Peck Jerusalem Artichokes
-thickness
3 tb Mustard seed
1
5 c Sugar
1 pt Apple cider vinegar
6 Onions, sliced medium
3 tb Tumeric
2 tb Dry mustard
mustard --
1/2 ga 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 before
opening. 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.
