Pickled Jerusalem Artichokes

• 1 1/2 pounds Jerusalem artichokes
• 4 cups water
• 1/4 cup coarse salt
• 2 small onions, thinly sliced
• 2 cups vinegar
• 1 1/2 cups sugar
• 10 whole cloves
• 1 (2-inch) stick cinnamon
• 1 clove garlic
• 1 tablespoon mustard seeds
• 1 teaspoon celery seeds
• 1/2 teaspoon crushed red pepper

1. Scrub artichokes thoroughly with a stiff brush; cut into thin slices. Combine water and salt, stirring to dissolve. Add artichokes and onion; cover and refrigerate overnight. Drain artichokes and onion; set aside.
2. Combine remaining ingredients in a saucepan; bring to a boil and cook 5 minutes, stirring occasionally. Remove cinnamon, garlic, and cloves.
3. Spoon artichokes and onion into hot sterilized jars; pour hot vinegar mixture over vegetables, leaving 1/4-inch head space. Cover at once with metal lids, and screw bands tight. Process in boiling-water bath 5 minutes.
4. Note: Pickled artichokes should be stored in a cool place at least 2 weeks before using.

artichokes, water, coarse salt, onions, vinegar, sugar, cloves, cinnamon, clove garlic, mustard seeds, celery seeds, red pepper

Taken from www.myrecipes.com/recipe/pickled-jerusalem-artichokes (may not work)