Preparation:
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 1/4" 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 1/4" head space. Seal. |
