*  Exported from  MasterCook  *
 
                               SUNCHOKE DILLS
 
 Recipe By     : 
 Serving Size  : 7    Preparation Time :0:00
 Categories    : Harned 1994                      Herb/spice
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   28       c            Jerusalem artichokes
    8       c            White vinegar (approx.)
    2       c            Pickling salt
   11       c            White vinegar
   11       c             -- Water
      2/3   c            Dill seeds
      1/2   c            Caraway seeds
    2       tb           Mustard seeds
    7                    Garlic cloves
    7                    Red pepper pods
 
   Harvest Jerusalem artichokes in the very early spring,
   before they start sprouting, or in the very late fall.
   
   Scrub the Jerusalem artichokes well, and cut into 1/4″
   slices.  Place in a large ceramic, glass or stainless
   steel bowl or crock and cover with 8 c. vinegar (use
   more if necessary).  Stir in the salt.  Let stand
   overnight.
   
   In the morning, combine the 11 c. vinegar and 11 c.
   water in a saucepan. Combine the dill, caraway and
   mustard seeds in a spice bag and add to the brine.
   Bring to a boil; simmer for 20 minutes. Meanwhile,
   drain the artichokes.
   
   Into each clean, hot quart jar, place 1 garlic clove
   and 1 pepper pod. Pack with Jerusalem artichokes.
   Cover with hot brine, leaving 1/4″ head space. Seal.
   
   Process 10 minutes in a boiling hot water bath or
   steam canner.
   
   From _Pickles and Relishes_ by Andrea Chesman.
   Pownal, VT: Storey Communications, Inc., 1983.  Pp.
   100-101.  ISBN 0-88266-321-6.
  
 
 
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