Jerusalem Artichoke Pickles

• 1 pound Jerusalem artichokes or sun chokes, 8 to 10
• 4 cups water
• 1/2 cup kosher salt
• 2 to 6 whole, very small white onions, peeled
• 23 cup white vinegar
• 4 whole allspice
• 4 whole cloves
• 1 teaspoon whole mustard seeds
• 1/2 teaspoon celery seeds
• 1/4 teaspoon turmeric
• 1/2 teaspoon dry mustard
• 1/2 teaspoon peppercorns

1. Using a small regular or swivel-bladed paring knife, peel the artichokes.
2. If they are very large, cut them in half or even into quarters.
3. Combine the water and salt in a mixing bowl and stir until salt dissolves.
4. Add the artichokes and let stand in a cool place overnight.
5. Drain the artichokes and put them in a one-pint sterilized glass preserving jar.
6. Add the small white onions.
7. Press down firmly.
8. Combine the vinegar, allspice, cloves, mustard seeds, celery seeds, turmeric, dry mustard and peppercorns in a saucepan.
9. Bring to the boil.
10. Pour the liquid and spices over the artichokes.
11. Seal tightly and let stand about two months before using.

artichokes, water, kosher salt, white onions, white vinegar, allspice, cloves, whole mustard seeds, celery seeds, turmeric, dry mustard, peppercorns

Taken from cooking.nytimes.com/recipes/1513 (may not work)