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Yield
2 pints

How to Make It

Step 1

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.

Step 2

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

Step 3

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.

Step 4

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

Oxmoor House Homestyle Recipes

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