Recipe - Hattie Andersons Pickled Artichokes

1 Peck Jerusalem Artichokes
6 Onions, cut or sliced up medium
thickness
3 tablespoon Tumeric
3 tablespoon Mustard seed
2 tablespoon Dry mustard
1 9oz. jar of
French's prepared mustard
5 cup Sugar
One half ga Apple cider vinegar
1 pt Apple cider vinegar

small about of fried red pepper in each jar.

Place artichokes and cut or sliced up 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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini