Artichoke Pickles
 
5 lb.  jerusalem artichokes, well scrubbed and chopped
6 cup  chopped vidalia or sweet type onions
1 bunch  celery, leaves re-moved, sliced
3 or 4   green bell peppers, chopped
1/2 cup  salt (scant)
2 Tbsp  mustard seed, softened in
1/4 cup  hot water
1 lb.  dark brown sugar
1 quart  apple cider vinegar
1-1/2 tsp  turmeric
dash  tabasco (optional)
1/2 cup  flour
 
place the artichokes, onions, celery, and peppers in a large pot. add 
salt, mustard seed, brown sugar, vinegar, turmeric, and tabasco. cover and 
bring to the boil, then stir in the flour. when thickened, remove from the 
heat and put into sterilized jars. refrigerate only after opening. 
 
-- 
(ID: 11996) Mirror: rec.food.recipes: Tue, Jul 1, 2003


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