• 7servings

Rate this recipe:

Nutrition Info . . .

MineralsNatrium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 28 c Jerusalem artichokes

  3. 8 c White vinegar (approx.)

  4. 2 c Pickling salt

  5. 11 c White vinegar

  6. 11 c -- Water

  7. 2/3 c Dill seeds

  8. 1/2 c Caraway seeds

  9. 2 tb Mustard seeds

  10. 7 Garlic cloves

  11. 7 Red pepper pods

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.


Send feedback