Free Recipe Sunchoke Dills
Recipe Type: C Recipes
Recipe Preparation: boil
Cooking Ingredients for Sunchoke Dills Recipe
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
Sunchoke Dills Preparation
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. From Gemini”s MASSIVE MealMaster collection
Cooking Temperature:
Recipe Serves: 7
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