Pickled Jerusalem Artichokes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
1 1/2 pounds jerusalem artichokes |
4 cups water |
1/4 cup coarse salt |
2 small onions, thinly sliced |
2 cups vinegar |
1 1/2 cups sugar |
10 whole cloves |
1 (2-inch) stick cinnamon |
1 clove garlic |
1 tablespoon mustard seeds |
1 teaspoon celery seeds |
1/2 teaspoon crushed red pepper |
Directions:
1. Scrub artichokes thoroughly with a stiff brush; cut into thin slices. Combine water and salt, stirring to dissolve. Add artichokes and onion; cover and refrigerate overnight. Drain artichokes and onion; set aside.
2. Combine remaining ingredients in a saucepan; bring to a boil and cook 5 minutes, stirring occasionally. Remove cinnamon, garlic, and cloves.
3. Spoon artichokes and onion into hot sterilized jars; pour hot vinegar mixture over vegetables, leaving 1/4-inch head space. Cover at once with metal lids, and screw bands tight. Process in boiling-water bath 5 minutes.
4. Note: Pickled artichokes should be stored in a cool place at least 2 weeks before using.
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