Jerusalem Artichoke (Sunchoke) Pickles
Source of Recipe
Adapted From: Victory Garden Cookbook by Marian Morash (Alfred A. Knopf)
List of Ingredients
2-1/2 pounds Jerusalem artichokes
2 Tbsp lemon juice
1 pound cauliflower (optional)
Pickling Salt
4 cups Apple cider vinegar
1 cup Heinz white vinegar
1 cup water
2 cups granulated sugar
1-1/2 tsp celery seeds
1-1/2 tsp turmeric
2 tsp mustard seeds
3/4 tsp dry mustard
1 large green bell pepper (optional)
1 large red bell pepper (optional)
1 large Vidalia or sweet type onion
2 cloves garlic, crushed, peeled, minced (optional)
Recipe
Peel and cut artichokes into 1/2-inch chunks and drop into water with lemon juice added to acidify. Cut the head of cauliflower (optional), break flowerets into 1/2-inch pieces, and peel and cut the stems into 1/2-inch cubes (or discard the stems). Prepare a Brine Solution to crisp
vegetables by covering chokes and cauliflower with water to determine amount of water needed, then drain vegetables, saving the water, and mix into it 1/3 cup pickling salt per quart. Place vegetables in brine and soak for 24 hours. Combine the vinegars, water, sugar, celery seeds, turmeric, mustard seeds, and dry mustard in a stainless steel or enameled saucepan and bring to a boil. Stir to dissolve sugar, reduce heat, and let simmer for 3 to 5 minutes. Remove from heat. While syrup is simmering, coarsely chop the peppers (optional) and onion. Prepare garlic and add it to the syrup. Drain brine water off chokes and cauliflower,
rinse them well to remove salt, and drain again. Combine chokes, cauliflower, peppers and onion and pack into clean hot jars, following manufacturer's directions. Ladle in hot syrup, a bit at a time, making sure it runs through vegetables. (Putting a long, sterilized skewer in the jar and moving it around helps the syrup flow through the vegetables.)
Fill to 1/8 inch of the jar top, seal, and process in a hot water bath for 10 minutes. Place in a cool place for at least 1 week before serving.
Yield: 3 quarts
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