*  Exported from  MasterCook  *

                             SUNCHOKE DILLS

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.



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