Artichoke Pickle Recipe

• 1 x peck Jerusalem artichokes
• 8 lrg green peppers
• 2 quart yellow onions
• 2 lrg cans pimentos
• 3 quart cider vinegar
• 8 c. sugar
• 1/4 lb dry mustard
• 4 Tbsp. turmeric
• 1 1/2 c. corn starch
• 2 Tbsp. celery seed
• 2 Tbsp. mustard seed

1. Peel artichokes; cut in thin slices; sprinkle generously with salt and let stand overnight.
2. In the morning, drain brine and rinse quickly in cool water.
3. Cut peppers and pimentos coarsely; grind onion.
4. Heat together vinegar, turmeric, sugar, celery seed, and mustard seed.
5. Add in vegetables and bring to a boil.
6. Mix mustard and corn starch to a past with cool water.
7. Stir in gradually till mix thickens.
8. Cook about 10 min and pack while warm into sterilized jars.

artichokes, green peppers, onions, pimentos, vinegar, sugar, mustard, turmeric, corn starch, celery

Taken from cookeatshare.com/recipes/artichoke-pickle-69838 (may not work)