Sunchoke dills

7 Quarts

Ingredients

Quantity Ingredient
28 cups Jerusalem artichokes
8 cups White vinegar (approx.)
2 cups Pickling salt
11 cups White vinegar
11 cups ;Water
⅔ cup Dill seeds
½ cup Caraway seeds
2 tablespoons Mustard seeds
7 Garlic cloves
7 Red pepper pods

Directions

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 ¼" 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 ¼" 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.

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