Ingredients
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1 1/2 lbs jerusalem artichokes
3 cups white vinegar
1/4 cup honey
2 teaspoons turmeric
4 dried hot red chili peppers
2 garlic cloves, peeled
20 black peppercorns
4 bay leaves
1 tablespoon mustard seeds
Preparation
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Scrub artichokes and slice 1/4 inch thick.
In a medium stainless or enamel saucepan bring vinegar, honey and turmeric to a slow boil.
Fill each hot, sterile jar with 1 pepper, 1 clove garlic, 5 peppercorns and 1 bay leaf.
divide the mustard seed evenly among the jars and add the artichokes.
Fill each jar with the hot liquid and seal.
Process for 10 minutes in a boiling water bath at altitudes up to 1000 feet.
See altitude chart for altitudes higher than 1000 feet sea level.
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