Yield: 7 Quarts
Measure | Ingredient |
---|---|
28 cups | Jerusalem artichokes |
8 cups | White vinegar (approx.) |
2 cups | Pickling salt |
11 cups | White vinegar |
11 cups | ;Water |
⅔ cup | Dill seeds |
½ cup | Caraway seeds |
2 tablespoons | Mustard seeds |
7 \N | Garlic cloves |
7 \N | 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 ¼" 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 ¼" 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.