JERUSALEM ARTICHOKE PICKLES

Jerusalem Artichoke Pickles image

Provided by Craig Claiborne

Time 15m

Yield 1 pint

Number Of Ingredients 12

Ingredients

1 pound Jerusalem artichokes or sun chokes, 8 to 10
4 cups water
1/2 cup kosher salt
2 to 6 whole, very small white onions, peeled
2/3 cup white vinegar
4 whole allspice
4 whole cloves
1 teaspoon whole mustard seeds
1/2 teaspoon celery seeds
1/4 teaspoon turmeric
1/2 teaspoon dry mustard
1/2 teaspoon peppercorns

Steps:

Using a small regular or swivel-bladed paring knife, peel the artichokes. If they are very large, cut them in half or even into quarters.
Combine the water and salt in a mixing bowl and stir until salt dissolves. Add the artichokes and let stand in a cool place overnight.
Drain the artichokes and put them in a one-pint sterilized glass preserving jar. Add the small white onions. Press down firmly.
Combine the vinegar, allspice, cloves, mustard seeds, celery seeds, turmeric, dry mustard and peppercorns in a saucepan. Bring to the boil.
Pour the liquid and spices over the artichokes. Seal tightly and let stand about two months before using.

Nutrition Facts : @context http, Calories 130, UnsaturatedFat 0 grams, Carbohydrate 28 grams, Fat 1 gram, Fiber 4 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 1078 milligrams, Sugar 14 grams, TransFat 0 grams