• Prep Time:
  • Cooking Time:
  • Serves: 7 Quarts

Sunchoke Dills

  • Recipe Submitted by on

Category: Canning

 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


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

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.

Process 10 minutes in a boiling hot water bath or steam canner.

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