Pickled Jerusalem Artichokes

Oxmoor House
2 pints


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1 1/2 pounds Jerusalem artichokes
4 cups water
1/4 cup coarse salt
2 small onions, thinly sliced
2 cups vinegar
1 1/2 cups sugar
10 whole cloves
1 (2-inch) stick cinnamon
1 clove garlic
1 tablespoon mustard seeds
1 teaspoon celery seeds
1/2 teaspoon crushed red pepper


Scrub artichokes thoroughly with a stiff brush; cut into thin slices. Combine water and salt, stirring to dissolve. Add artichokes and onion; cover and refrigerate overnight. Drain artichokes and onion; set aside.

Combine remaining ingredients in a saucepan; bring to a boil and cook 5 minutes, stirring occasionally. Remove cinnamon, garlic, and cloves.

Spoon artichokes and onion into hot sterilized jars; pour hot vinegar mixture over vegetables, leaving 1/4-inch head space. Cover at once with metal lids, and screw bands tight. Process in boiling-water bath 5 minutes.

Note: Pickled artichokes should be stored in a cool place at least 2 weeks before using.

Created date

February 2010