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Pickled Artichokes (Hattie Anderson's)

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YIELD

6 servings

PREP

10 min

COOK

10 min

READY

1 min

Ingredients

1 1
EACH EACH JERUSALEM ARTICHOKES *
6 6
EACH EACH ONIONS
sliced medium thickness
3 45
TABLESPOONS ML TURMERIC
3 45
TABLESPOONS ML MUSTARD SEEDS
2 3E+1
TABLESPOONS ML DRY MUSTARD
9 260.1
OUNCES ML/G FRENCH MUSTARD
prepared *
5 1.2
CUPS L SUGAR
½ 1.9
GALLON L APPLE CIDER VINEGAR *
1 473
1 1
X X 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 289g (10.2 oz)
Amount per Serving
Calories 742 4% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 6mg 0%
Total Carbohydrate 61g 61%
Dietary Fiber 4g 15%
Sugars g
Protein 7g
Vitamin A 0% Vitamin C 15%
Calcium 8% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
 

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