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Hattie Anderson's Pickled Artichokes Recipe
Serves: 6
Keywords: Pickles, recipe, recipes, Hattie Anderson's Pickled Artichokes Recipe
Ingredients
1
Peck Jerusalem Artichokes
6
Onions, sliced medium thickness
3
tb
Tumeric
3
tb
Mustard seed
2
tb
Dry mustard 1 9oz. jar of French's prepared mustard
5
c
Sugar
½
ga
Apple cider vinegar
1
pt
Apple cider vinegar
Directions
- small about of fried red pepper in each jar.
- Place artichokes and sliced onions in sterilized jars, add peppers.
- Mix dry ingredients with vinegar, gradually.
- Put on stove, let come to a boil.
- Stir so everything will be dissolved.
- Pour over artichokes.
- Seal while hot and process.
- Let pickled artichokes season for a month before opening.
- Turn jar upside down and shake every day or so, making sure to place a different end up each time so the seasoning will not settle for too long.