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Yield: 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.
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.
