*  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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