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Hattie Anderson's Pickled Artichokes
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    Hattie Anderson's Pickled Artichokes

  • 1 Peck Jerusalem Artichokes
  • 6 Onions sliced medium thickness
  • 1 9 oz. jar French's prepared mustard
  • 3 tb Tumeric
  • 3 tb Mustard seed
  • 2 tb Dry mustard
  • 5 c Sugar
  • 1/2 ga Apple cider vinegar
  • 1 pt Apple cider vinegar

    small amount of fried red pepper in each jar.

    Place artichokes and sliced onions in sterilized jars, add peppers. Mix dry ingredients with vinegar, gradually.

    Put on stove, let come to a boil. Stir so everything will be dissolved. Pour over artichokes.

    Seal while hot and process.

    Let pickled artichokes season for a month before opening. Turn jar upside down and shake every day or so, making sure to place a different end up each time so the seasoning will not settle for too long.

    From: shade,liveoak@polaris.net
    Posted By: shade, Via:Chile Head Mailing List
    Post Date: Sun, 21 Sep 1997

    *BACK TO CANNING*







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