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Pickled Artichokes (Hattie Anderson's)

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Recipe

 

Yield

6 servings

Prep

10 min

Cook

10 min

Ready

1 min
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 each jerusalem artichokes
*
6 each onions
sliced medium thickness
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3 tablespoons turmeric
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3 tablespoons mustard seeds
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2 tablespoons dry mustard
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9 ounces french mustard
prepared
*
5 cups sugar
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½ gallon apple cider vinegar
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1 pint apple cider vinegar
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1 x red pepper flakes
to taste
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Ingredients

Amount Measure Ingredient Features
1 each jerusalem artichokes
*
6 each onions
sliced medium thickness
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45 ml turmeric
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45 ml mustard seeds
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3E+1 ml dry mustard
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260.1 ml/g french mustard
prepared
*
1.2 l sugar
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1.9 l apple cider vinegar
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473 ml apple cider vinegar
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1 x red pepper flakes
to taste
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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 7424% 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?
 

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