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Pickled Jerusalem Artichokes

Yield 2 pints


  • 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

How to Make It

  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.

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

  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.

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

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