Home › Vegetables › Pickled Jerusalem Artichokes

Pickled Jerusalem Artichokes

Boil the artichokes as directed for Jerusalem Artichokes, drain, and put them in a stone jar. To every 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 with all the other ingredients, stand it over a moderate fire and bring slowly to boiling point; then pour it over the artichokes and stand away to cool.

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