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Receta Jerusalem Artichoke Pickles Or, Sunchoke Pickles
by Global Cookbook

Jerusalem Artichoke Pickles Or, Sunchoke Pickles
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Ingredientes

  • 2 1/2 lb Jerusalem artichokes
  • 2 Tbsp. lemon juice
  • 1 lb cauliflower (optional) Pickling Salt
  • 4 c. Apple cider vinegar
  • 1 c. Heinz white vinegar
  • 1 c. water
  • 2 c. granulated sugar
  • 1 1/2 tsp celery seeds
  • 1 1/2 tsp turmeric
  • 2 tsp mustard seeds
  • 3/4 tsp dry mustard
  • 1 lrg green bell pepper (optional)
  • 1 lrg red bell pepper (optional)
  • 1 lrg Vidalia or possibly sweet type onion
  • 2 clv garlic, crushed, peeled, chopped (optional)

Direcciones

  1. Peel and cut artichokes into 1/2-inch chunks and drop into water with lemon juice added to acidify. Cut the head of cauliflower (optional), break flowerets into 1/2-inch pcs, and peel and cut the stems into 1/2-inch cubes (or possibly throw away the stems). Prepare a Brine Solution to crisp vegetables by covering chokes and cauliflower with water to determine amount of water needed, then drain vegetables, saving the water, and mix into it 1/3 c. pickling salt per qt. Place vegetables in brine and soak for 24 hrs. Combine the vinegars, water, sugar, celery seeds, turmeric, mustard seeds, and dry mustard in a stainless steel or possibly enameled saucepan and bring to a boil. Stir to dissolve sugar, reduce heat, and let simmer for 3 to 5 min. Remove from heat. While syrup is simmering, coarsely chop the peppers (optional) and onion. Prepare garlic and add in it to the syrup. Drain brine water off chokes and cauliflower, rinse them well to remove salt, and drain again. Combine chokes, cauliflower, peppers and onion and pack into clean warm jars, following manufacturer's directions. Ladle in warm syrup, a bit at a time, making sure it runs through vegetables. (Putting a long, sterilized skewer in the jar and moving it around helps the syrup flow through the vegetables.)
  2. Fill to 1/8 inch of the jar top, seal, and process in a warm water bath for 10 min. Place in a cold place for at least 1 week before serving.
  3. Yield: 3 qts