Whole Artichoke Pickles - cooking recipe

Ingredients

1 peck Jerusalem artichokes
1 c. olive or cooking oil
1 pkg. mustard seed
1 pkg. celery seed
2 Tbsp. whole black peppercorns
2 tsp. turmeric
3 lb. sugar
1 gal. cider vinegar
1 or 2 red pepper pods
1/2 lb. powdered mustard

Preparation

Scrub artichokes with a wire brush, cutting off any soft spots.
Soak in strong brine for 3 days. Rub dry with a rough cloth.
Pack in sterile jars.