Sunchoke Dills
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 28 | cups |
artichokes
jerusalem |
|
| 8 | cups |
vinegar
(approx.) |
|
| 2 | cups |
pickling salt
|
*
|
| 11 | cups |
vinegar
|
|
| 11 | cups |
water
|
|
| ⅔ | cup |
dill weed
seeds |
*
|
| ½ | cup |
caraway seeds
|
*
|
| 2 | tablespoons |
mustard seeds
|
|
| 7 | each |
garlic cloves
|
|
| 7 | each |
red chili peppers
pods |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6.6 | l |
artichokes
jerusalem |
|
| 1.9 | l |
vinegar
(approx.) |
|
| 473 | ml |
pickling salt
|
*
|
| 2.6 | l |
vinegar
|
|
| 2.6 | l |
water
|
|
| 158 | ml |
dill weed
seeds |
*
|
| 118 | ml |
caraway seeds
|
*
|
| 3E+1 | ml |
mustard seeds
|
|
| 7 | each |
garlic cloves
|
|
| 7 | each |
red chili peppers
pods |
*
|
Directions
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 ¼ inch slices. Place in a large ceramic, glass or stainless steel bowl or crock and cover with 8 cup vinegar (use more if necessary). Stir in the salt. Let stand overnight.
In the morning, combine the 11 cup vinegar and 11 c. water in a saucepan. 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 ¼ inch head space. Seal.
Process 10 minutes in a boiling hot water bath or steam canner.
