Hattie anderson's pickled artichokes

Yield: 6 servings

Measure Ingredient
1 Peck Jerusalem Artichokes
6 Onions, sliced medium thickness
3 tablespoons Tumeric
3 tablespoons Mustard seed
2 tablespoons Dry mustard
1 9oz. jar of French's prepared mustard
5 cups Sugar
½ gallon Apple cider vinegar
1 pint Apple cider vinegar

small about of fried red pepper in each jar.

Place artichokes and sliced onions in sterilized jars, add peppers.

Mix dry ingredients with vinegar, gradually.

Put on stove, let come to a boil. Stir so everything will be dissolved. Pour over artichokes.

Seal while hot and process.

Let pickled artichokes season for a month before opening. Turn jar upside down and shake every day or so, making sure to place a different end up each time so the seasoning will not settle for too long.

Similar recipes