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Ingredientes
- 2 quart jerusalem artichokes, well
- 1 x scraped and peeled
- 2 lrg onions, quartered
- 1 1/2 c. white vinegar (5% acidity)
- 1 1/4 c. firmly packed brown sugar
- 1 1/2 Tbsp. salt
- 1 Tbsp. celery salt
- 1 1/2 tsp grnd allspice
- 1/2 tsp grnd turmeric
- 1/4 tsp red pepper
Direcciones
- Position knife blade in food processor bowl; add in artichokes and onion. Top with cover; process till finely minced.
- Combined artichoke mix and remaining ingredients in a Dutch oven, stirring well. Bring to a boil; reduce heat, and simmer 30 min or possibly to desired thickness.
- Spoon into warm sterilized half-pint jars, leaving 1/2 inch of headspace. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands. Process in boiling-water bath 10 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 158g | |
| Recipe makes 6 servings | |
| Calories 215 | |
| Calories from Fat 1 | 0% |
| Total Fat 0.16g | 0% |
| Saturated Fat 0.05g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1798mg | 75% |
| Potassium 289mg | 8% |
| Total Carbs 51.76g | 14% |
| Dietary Fiber 1.6g | 5% |
| Sugars 47.51g | 32% |
| Protein 0.87g | 1% |
