Side Pannel
Sunchoke Dills
Ingredients List
- 28 c Jerusalem artichokes
- 8 c White vinegar (approx.)
- 2 c Pickling salt
- 11 c White vinegar
- 11 c ;Water
- 2/3 c Dill seeds
- 1/2 c Caraway seeds
- 2 tb 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.
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.
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