Sunchoke Dills

Name: Sunchoke Dills
Cuisine: Fusion
Ingredients: artichokes; vinegar; pickling salt; vinegar; water; dill weed; caraway seeds; mustard seeds; garlic cloves; red chili peppers

Submitted by 8ball49

Ingredients

CUPS ARTICHOKES
jerusalem

CUPS VINEGAR
(approx.)

CUPS PICKLING SALT *

CUPS VINEGAR

CUPS WATER

⅔

CUP DILL WEED
seeds *

CUP CARAWAY SEEDS *

TABLESPOONS MUSTARD SEEDS

EACH GARLIC CLOVES

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.