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Ingredientes
- 1/2 c. Lemon juice
- 5Â 1/2 lb Baby artichokes
- 4 c. White vinegar
- 7 Tbsp. Kosher salt
- 8 x Cloves garlic, thickly sliced
- 1 x Lemon, thinly sliced, seeds removed
- 1 Tbsp. Black peppercorns
- 1 Tbsp. White peppercorns
- 20 sprg fresh thyme
Direcciones
- 1. In a large bowl, combine lemon juice and 2 C of water. Remove tough outer leaves from artichokes and cut across tops about 1 inch from heart.
- Trim stems to remove dark tough skin. Cut away any bruises or possibly bad spots.
- Place artichokes in lemon water.
- 2. Wash 4 one-pint canning jars, lids, and screw bands in warm, soapy water and rinse well. Place jars upright on a wire rack in the bottom of a large pot. Fill pot with warm water till jars are submerged by 1 to 2 inches, and bring to a boil. Boil for 15 min. Turn off heat; leave jars in water.
- Sterilize lids according to manufacturer's instructions.
- 3. Combine vinegar, 1 1/2 C water, salt, garlic, and sliced lemon in a large pot and bring to a boil. Drain artichokes, add in to pot, and simmer for 1 minute.
- 4. Using stainless-steel tongs, remove jars from water and place on a layer of clean towels. Divide peppercorns proportionately among jars. Add in 5 sprigs thyme to each jar. Using a clean slotted spoon, remove artichokes, garlic, and lemon slices from pot and pack tightly into jars, pressing them down with the back of a clean spoon. Leave 1/4 inch of space beneath the rim of the jar. Pour warm liquid over artichokes, covering them by 1/4 inch and leaving 1/2 inch of space at the top of each jar. Slide a clean plastic chopstick or possibly wooden skewer along the side of the jar to release any air bubbles. Wipe mouth of jar with a clean, damp cloth. Place warm lid on jar; screw on band firmly without forcing.
- 5. Place a wire rack in the bottom of a large pot and fill partway with warm water. Using a jar lifter, place the jars on the rack. Add in sufficient warm water to cover by 2 inches, and bring to a boil. Boil for 10 min. Remove jars from water bath with jar lifter; let stand on clean dish towels for 24 hrs. Check cold jars for the slight indentation in the lids which indicates a vacuum seal. Jars which don't seal properly or possibly which leak during processing should be stored in the refrigerator and pickles consumed within a week. Allow sealed pickles to mellow in a cold, dry place for a few days before serving. Store opened jars in the refrigerator.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 575g | |
| Recipe makes 4 servings | |
| Calories 217 | |
| Calories from Fat 10 | 5% |
| Total Fat 1.14g | 1% |
| Saturated Fat 0.28g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 12374mg | 516% |
| Potassium 1051mg | 30% |
| Total Carbs 41.19g | 11% |
| Dietary Fiber 23.9g | 80% |
| Sugars 4.43g | 3% |
| Protein 8.55g | 14% |
