artichoke pickle
 
1 peck  jerusalem artichokes
8 large  green peppers, cored, seeded
2 quart  vidalia or sweet type onions, peeled
2 large  cans pimentos
3 quart  cider vinegar
8 cup  sugar
1/4 lb.  dry mustard
4 Tbsp  turmeric
1-1/2 cup  corn starch
2 Tbsp  celery seed
2 Tbsp  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. 
 
 
-- 
 
(ID: 77964) Mirror: rec.food.recipes: Wed, Oct 29, 2003


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