| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
French |
Pickles |
6 |
Servings |
INGREDIENTS
| 1 |
|
Peck Jerusalem Artichokes |
| 6 |
|
Onions, sliced medium thickness |
| 3 |
tb |
Tumeric |
| 3 |
tb |
Mustard seed |
| 2 |
tb |
Dry mustard |
|
|
1 9oz. jar of French's prepared mustard |
| 5 |
c |
Sugar |
| 1/2 |
ga |
Apple cider vinegar |
| 1 |
pt |
Apple cider vinegar |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“If it doesn’t lead to Jesus, it doesn’t lead to God”