Sunchoke Dills

• 28 cups artichokes jerusalem
• 8 cups vinegar (approx.)
• 2 cups pickling salt
• 11 cups vinegar
• 11 cups water
• 23 cup dill weed seeds
• 1/2 cup caraway seeds
• 2 tablespoons mustard seeds
• 7 each garlic cloves
• 7 each red chili peppers pods

1. Harvest Jerusalem artichokes in the very early spring, before they start sprouting, or in the very late fall.
2. Scrub the Jerusalem artichokes well, and cut into 1/4 inch slices.
3. Place in a large ceramic, glass or stainless steel bowl or crock and cover with 8 cup vinegar (use more if necessary).
4. Stir in the salt.
5. Let stand overnight.
6. In the morning, combine the 11 cup vinegar and 11 c. water in a saucepan.
7. Combine the dill, caraway and mustard seeds in a spice bag and add to the brine.
8. Bring to a boil; simmer for 20 minutes.
9. Meanwhile, drain the artichokes.
10. Into each clean, hot quart jar, place 1 garlic clove and 1 pepper pod.
11. Pack with Jerusalem artichokes.
12. Cover with hot brine, leaving 1/4 inch head space.
13. Seal.
14. Process 10 minutes in a boiling hot water bath or steam canner.

artichokes jerusalem, vinegar, pickling salt, vinegar, water, dill weed seeds, caraway seeds, mustard seeds, garlic, red chili peppers pods

Taken from recipeland.com/recipe/v/sunchoke-dills-4987 (may not work)