Jerusalem Artichoke (Sunchoke) Pickles - not TNT

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Jerusalem Artichoke (Sunchoke) Pickles - not TNT

2-1/2 pounds Jerusalem artichokes

2 Tbsp lemon juice

1 pound cauliflower (optional)

Pickling Salt

4 cups cider vinegar

1 cup white vinegar

1 cup water

2 cups sugar

1-1/2 tsp celery seeds

1-1/2 tsp turmeric

2 tsp mustard seeds

1-1/2 tsp dry mustard

1 large green pepper

1 large red pepper

1 large onion

 

 

 

 

 

 

Peel and cut the chokes into 1/2-inch chunks and drop

into water acidulated with lemon juice. Cut up the

head of cauliflower, break flowerets into 1/2-inch

pieces, and peel and cut the stems into 1/2-inch

cubes. Crisp the vegetables in a brine solution made

this way: Cover the chokes and cauliflower with water

to see how much water you need, then drain the

vegetables, saving the water, and mix into it 1/3 cup

pickling salt per quart. Place the vegetables in this

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 minutes. Remove from heat.

 

While the brine is simmering, coarsely chop the

peppers and onion. Drain the 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 brine, a bit at a time,

making sure it runs through the 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. Set in a cool place

for at least 1 week before serving.

 

Yield: 3 quarts

 

Author: Victory Garden Cookbook by Marian Morash

(Alfred A. Knopf)

Source: Homecooking @about.com

Formatted by Chupa Babi: 11.21.07

 

 

 

 

 

 

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