Sunchoke dills
7 Quarts
Ingredients
| Quantity | 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 | Garlic cloves | |
| 7 | Red pepper pods | |
Directions
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.