Whole Artichoke Pickles Artichoke Pickles Artichoke Pickle
Whole Artichoke Pickles
artichokes vinegar Spice mixture for 1 gallon vinegar: 1 cup granulated sugar
1/2 tsp to 1 Tbsp red pepper, to taste 6 Tbsp salt 1 box 1 1/2 oz. celery seed 1 box 1 1/2 oz.
mustard seed 4 sliced Vidalia or sweet type onions
Scrub artichokes with a stiff brush. Pack artichokes into sterilized fruit jars. Measure into a
large vessel half as much vinegar as you have jars of artichokes. Mix spices, salt and sugar. Add
spice mixture and onions to vinegar and bring to a boil and pour over artichokes and seal while hot.
Seal with a hot water bath. See canning instructions.
Mrs. A. M. Peeler Recipes of the Deep South Macon, Georgia Nita Holleman
Artichoke Pickles
1 pint. artichokes 1 gal. apple cider vinegar 3 Tbsp. granulated sugar 4 Tbsp. prepared mustard
French's, mild 4 Tbsp. turmeric 4 oz. celery seed 6 sticks cinnamon 6 red hot peppers 12 large
Vidalia or sweet type onions peeled "a little salt" 4 to 6 Tbsp.
Scrub artichokes with a stiff brush. Soak artichokes in 1 gallon water and 1 cup salt over night.
Next morning, drain well. Slice artichokes and onions. Bring vinegar, sugar, spices, peppers to a
boil. Then add sliced sliced onions and boil 15 minutes. Then add artichokes and let them get hot
and "jar" place them in hot sterile jars at once. Get onions and peppers evenly distributed in the
jars. Seal with a hot water bath. See canning instructions.
Mrs. E. W. Burke Recipes of the Deep South Macon, Georgia
Nita Holleman
Artichoke Pickle
1 peck Jerusalem artichokes 8 large green peppers, cored, seeded 2 quarts Vidalia or sweet type
onions, peeled 2 large cans pimentos 3 quarts cider vinegar 8 cups sugar
2/4 pound dry mustard 4 tablespoons turmeric 1 1/2 cup corn starch 2 tablespoons celery seed 2
tablespoons mustard seed
Peel artichokes; cut in thin slices; sprinkle generously with salt and let stand overnight. In the
morning, drain brine and rinse quickly in cold water. Cut peppers and pimentos coarsely; grind
onion. Heat together vinegar, turmeric, sugar, celery seed, and mustard seed. Add vegetables and
bring to a boil. Mix mustard and corn starch to a paste with cold water. Stir in gradually until
mixture thickens. Cook about 10 minutes and pack while hot into sterilized jars. Seal with a hot
water bath. See canning instructions.
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: cdkitchen.comrfrOpen ↗ recipes.alastra.comrecipes.alastra.comOpen ↗