Jerusalem Artichoke Pickles

Recipe from Oxmoor House

More From Oxmoor House


Ingredients

  • 4 pounds Jerusalem artichokes, peeled and sliced
  • 1 large white onion, peeled and sliced
  • 1/2 cup salt
  • 1 tablespoon plus 1 1/2 teaspoons mustard seeds
  • 1 tablespoon plus 1 1/2 teaspoons whole peppercorns
  • 1 tablespoon ground turmeric
  • 2 teaspoons whole allspice
  • 1/2 teaspoon whole cloves
  • 2 (3-inch) sticks cinnamon, broken
  • 1 quart white vinegar
  • 1 1/2 cups firmly packed brown sugar

Preparation

  1. Combine artichokes and onion in a large glass container; sprinkle with salt. Cover and refrigerate 24 hours. Rinse mixture several times in cold water; drain well.
  2. Combine spices; tie loosely in a cheesecloth bag. Combine spice bag, vinegar, and sugar in a stainless steel stockpot. Bring to a boil; boil 3 minutes, stirring until sugar dissolves. Add artichoke mixture. Reduce heat; simmer 5 minutes, stirring frequently. Remove spice bag and onion; discard. Pack artichokes into hot sterilized jars, and cover with hot syrup, leaving 1/3- inch head space. Remove air bubbles. Cover at once with metal lids, and screw bands tight. Process artichokes in boiling- water bath 10 minutes.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Jerusalem Artichoke Pickles Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy