Pickled Artichokes (Hattie Anderson's)

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1 minutes Prep: 10 minutes Cook: 10 minutes
742 calories per serving view nutrition facts
6 servings suggest servings

Ingredients

1each jerusalem artichokes
6each onions sliced medium thickness
3tablespoons turmeric
3tablespoons mustard seed
2tablespoons dry mustard
9ounces french mustard prepared
5cups sugar
1/2gallon apple cider vinegar
1pint apple cider vinegar
1x red pepper flakes to taste

Directions

Place artichokes and sliced onions in sterilized jars, add peppers.

Mix dry ingredients with vinegar, gradually.

Put on stove, let come to a boil.

Stir so everything will be dissolved.

Pour over artichokes.

Seal while hot and process.

Let pickled artichokes season for a month before opening.

Turn jar upside down and shake every day or so, making sure to place a different end up each time so the seasoning will not settle for too long.

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Breakfast Barley

That's really creative! I'll have to try it!

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