Sunchoke Dills Recipe
Yield: 7 QuartsRecipe by luhu.jp
Ingredients:
28 cup: Jerusalem artichokes,
8 cup: White vinegar, approx.
2 cup: Pickling salt,
11 cup: White vinegar,
11 cup: , Water
2/3 cup: Dill seeds,
1/2 cup: Caraway seeds,
2 tbsp: Mustard seeds,
7: Garlic cloves,
7: Red pepper 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 1/4" slices. Place
in a large ceramic, glass or stainless steel bowl or crock and cover
with 8 c. vinegar (use more if necessary). Stir in the salt. Let
stand overnight.
In the morning, combine the 11 c. 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
1/4" head space. Seal.
Process 10 minutes in a boiling hot water bath or steam canner.
From _Pickles and Relishes_ by Andrea Chesman. Pownal, VT: Storey
Communications, Inc., 1983. Pp. 100-101. ISBN 0-88266-321-6.
Source from luhu.jp
start sprouting, or in the very late fall.
Scrub the Jerusalem artichokes well, and cut into 1/4" slices. Place
in a large ceramic, glass or stainless steel bowl or crock and cover
with 8 c. vinegar (use more if necessary). Stir in the salt. Let
stand overnight.
In the morning, combine the 11 c. 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
1/4" head space. Seal.
Process 10 minutes in a boiling hot water bath or steam canner.
From _Pickles and Relishes_ by Andrea Chesman. Pownal, VT: Storey
Communications, Inc., 1983. Pp. 100-101. ISBN 0-88266-321-6.
Source from luhu.jp