| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Canning, Harned 1994, Herb/spice, Pickles, Wild foods |
7 |
Quarts |
INGREDIENTS
| 28 |
c |
Jerusalem artichokes |
| 8 |
c |
White vinegar (approx.) |
| 2 |
c |
Pickling salt |
| 11 |
c |
White vinegar |
| 11 |
c |
;Water |
| 2/3 |
c |
Dill seeds |
| 1/2 |
c |
Caraway seeds |
| 2 |
tb |
Mustard seeds |
| 7 |
|
Garlic cloves |
| 7 |
|
Red pepper pods |
INSTRUCTIONS
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 1/4" 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 1/4" 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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