Home › Vegetables › Pickled Jerusalem Artichokes

Pickled Jerusalem Artichokes

Boil the artichokes as directed in preceding recipe, drain and place them in a stone jar. To each quart of artichokes allow one pint of cider vinegar, one bay leaf, one slice of onion, four whole cloves and a blade of mace. Put the vinegar in a porcelain-lined kettle, add all the other ingredients, stand over a moderate fire, and bring slowly to boiling point, then pour this over the artichokes and stand away to cool.

They will be ready for use in twenty-four hours, and will keep nicely for two weeks.