Jerusalem Artichoke Pickles |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Ingredients:
4 pounds jerusalem artichokes, peeled and sliced |
1 large white onion, peeled and sliced |
1/2 cup salt |
1 tablespoon plus 1 1/2 teaspoons mustard seeds |
1 tablespoon plus 1 1/2 teaspoons whole peppercorns |
1 tablespoon ground turmeric |
2 teaspoons whole allspice |
1/2 teaspoon whole cloves |
2 (3-inch) sticks cinnamon, broken |
1 quart white vinegar |
1 1/2 cups firmly packed brown sugar |
Directions:
1. Combine artichokes and onion in a large glass container; sprinkle with salt. Cover and refrigerate 24 hours. Rinse mixture several times in cold water; drain well.
2. Combine spices; tie loosely in a cheesecloth bag. Combine spice bag, vinegar, and sugar in a stainless steel stockpot. Bring to a boil; boil 3 minutes, stirring until sugar dissolves. Add artichoke mixture. Reduce heat; simmer 5 minutes, stirring frequently. Remove spice bag and onion; discard. Pack artichokes into hot sterilized jars, and cover with hot syrup, leaving 1/3- inch head space. Remove air bubbles. Cover at once with metal lids, and screw bands tight. Process artichokes in boiling- water bath 10 minutes.
|
|