SPICY JERUSALEM ARTICHOKES-CANNING

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Spicy Jerusalem Artichokes-Canning image

Make and share this Spicy Jerusalem Artichokes-Canning recipe from Food.com.

Provided by Diana Adcock

Categories     Southwest Asia (middle East)

Time 30m

Yield 4 pints

Number Of Ingredients 9

1 1/2 lbs jerusalem artichokes
3 cups white vinegar
1/4 cup honey
2 teaspoons turmeric
4 dried hot red chili peppers
2 garlic cloves, peeled
20 black peppercorns
4 bay leaves
1 tablespoon mustard seeds

Steps:

  • Scrub artichokes and slice 1/4 inch thick.
  • In a medium stainless or enamel saucepan bring vinegar, honey and turmeric to a slow boil.
  • Fill each hot, sterile jar with 1 pepper, 1 clove garlic, 5 peppercorns and 1 bay leaf.
  • divide the mustard seed evenly among the jars and add the artichokes.
  • Fill each jar with the hot liquid and seal.
  • Process for 10 minutes in a boiling water bath at altitudes up to 1000 feet.
  • See altitude chart for altitudes higher than 1000 feet sea level.

Nutrition Facts : Calories 252.5, Fat 1, SaturatedFat 0.1, Sodium 17.9, Carbohydrate 51.4, Fiber 3.6, Sugar 34.9, Protein 4.4

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