Title: Sunchoke Dills
Categories: Canning Herb Pickle Wild
Yield: 7 Quarts

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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