December 8, 2009

Jerusalem Artichokes

1 1/2 lbs Jerusalem Artichokes, sliced about 1/4" think
1/4 c + 1 t pickling salt
1 qt water
4 sliced of ginger
4 garlic cloves
2 hot pepper, jalapeno or thai
1/2 t mustard seeds
2 c cider vinegar
3 T honey

Place the sliced artichokes in a non-reactive bowl.  Combine 1/4 c salt plus 1 quart of water, stir until salt is dissolved, and pour over the sliced artichokes. Allow to sit over night and as long as 24 hours.

Drain and Rinse the artichokes.

Divide the garlic, peppers and mustard seeds between your jars.  Add sliced artichokes.  Combine remaining ingredients (vinegar, honey and salt) in a non-reactive pot and bring to a boil.  Pour into jars. You want 1/2 inch of head space. Process for 15 mins. Wait at least a month before eating.

Adapted from The Joy of Pickling


  1. Please could you clarify what is meant by "process for 15 mins". Thanks

  2. Place in a canning pot and bring to a full rolling boil. After the full boil has been achieved leave in for 15 mins. You can then pull the jar and allow it to cool.

  3. Thanks! I followed your recipe exactly and it worked perfectly - the artichokes are nice and crisp.