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Receta Hattie Anderson's Pickled Artichokes
by Global Cookbook

Hattie Anderson's Pickled Artichokes
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  Raciónes: 6

Ingredientes

  • 1 x Peck Jerusalem Artichokes
  • 6 x Onions, sliced medium thickness
  • 3 Tbsp. Turmeric
  • 3 Tbsp. Mustard seed
  • 2 Tbsp. Dry mustard
  • 1 x 9oz. jar French's prepared mustard
  • 5 c. granulated Sugar
  • 1/2 gal Apple cider vinegar
  • 1 pt Apple cider vinegar

Direcciones

  1. Small amount (healthy pinch) fried red pepper in each jar (optional)
  2. Place artichokes and sliced onions in sterilized jars, add in 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 warm and process. Let pickled artichokes season for a month before opening. Turn jar upside down and shake every day or possibly so, making sure to place a different end up each time so the seasoning won't settle for too long.