Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Harned 1994 Herb/spice
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
28 c Jerusalem artichokes
8 c White vinegar (approx.)
2 c Pickling salt
11 c White vinegar
11 c -- Water
2/3 c Dill seeds
1/2 c Caraway seeds
2 tb Mustard seeds
7 Garlic cloves
7 Red pepper pods
Harvest Jerusalem artichokes in the very early spring,
before they start sprouting, or in the very late fall.
Scrub the Jerusalem artichokes well, and cut into 1/4"
slices. Place in a large ceramic, glass or stainless
steel bowl or crock and cover with 8 c. vinegar (use
more if necessary). Stir in the salt. Let stand
overnight.
In the morning, combine the 11 c. vinegar and 11 c.
water in a saucepan. Combine the dill, caraway and
mustard seeds in a spice bag and add to the brine.
Bring to a boil; simmer for 20 minutes. Meanwhile,
drain the artichokes.
Into each clean, hot quart jar, place 1 garlic clove
and 1 pepper pod. Pack with Jerusalem artichokes.
Cover with hot brine, leaving 1/4" head space. Seal.
Process 10 minutes in a boiling hot water bath or
steam canner.
From _Pickles and Relishes_ by Andrea Chesman.
Pownal, VT: Storey Communications, Inc., 1983. Pp.
100-101. ISBN 0-88266-321-6.
