Title: Grandma's Artichoke Pickle
Categories: Pickle Vegetable
Yield: 4 Quarts

5	lb	Jerusalem artichokes, well
		Scrubbed and chopped
6	c	Chopped onions
1		Bunch celery, leaves re-
		Moved, sliced
3		Or 4 green bell peppers,
		Chopped
1/2	c	Salt (scant)
2	tb	Mustard seed, softened in
		1/4 cup hot water
1	lb	Brown sugar
1	qt	Apple cider vinegar
1 1/2	ts	Turmeric
		Dash Tabasco
1/2	c	Flour

Place the artichokes, onions, celery, and peppers in a large pot. Add salt, mustard seed, brown sugar, vinegar, turmeric, and Tabasco. Cover and bring to the boil, then stir in the flour. When thickened, remove from the heat and put into sterilized jars. Refrigerate only after opening.

1 DUPREE, Nathalie New Southern Cooking Alfred A. Knopf, Inc. New York Submitted by John Hartman Indianapolis, IN

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