Spicy Jerusalem Artichokes-Canning

• 1 1/2 lbs jerusalem artichokes
• 3 cups white vinegar
• 1/4 cup honey
• 2 teaspoons turmeric
• 4 dried hot red chili peppers
• 2 garlic cloves, peeled
• 20 black peppercorns
• 4 bay leaves
• 1 tablespoon mustard seeds

1. Scrub artichokes and slice 1/4 inch thick.
2. In a medium stainless or enamel saucepan bring vinegar, honey and turmeric to a slow boil.
3. Fill each hot, sterile jar with 1 pepper, 1 clove garlic, 5 peppercorns and 1 bay leaf.
4. divide the mustard seed evenly among the jars and add the artichokes.
5. Fill each jar with the hot liquid and seal.
6. Process for 10 minutes in a boiling water bath at altitudes up to 1000 feet.
7. See altitude chart for altitudes higher than 1000 feet sea level.

artichokes, white vinegar, honey, turmeric, hot red chili peppers, garlic, black, bay leaves, mustard seeds

Taken from www.food.com/recipe/spicy-jerusalem-artichokes-canning-69098 (may not work)