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What You Need:
(To Make: about 3 pints)
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2 tablespoons strained fresh lemon juice
2 pounds Jerusalem artichokes
1 quart cider vinegar
2 cups sugar
1 teaspoon celery seeds
1 teaspoon turmeric
1 teaspoon dry mustard
2 teaspoons salt
½ small red or green bell pepper, stemmed, seeded, deribbed and cut into ½-inch squares
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Translate this recipe:
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| How To Cook: |
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1. Combine the lemon juice and about 2 quarts of cold water in a deep pot. With a small sharp knife, peel the Jerusalem artichokes and cut them into ½-inch cubes, dropping the cubes into the lemon-water mixture to prevent discoloring as you proceed.
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2. Combine the vinegar, sugar, celery seeds, turmeric, mustard and salt in a 2- to 3-quart enameled or stainless-steel saucepan and bring to a boil over high heat, stirring until the sugar dissolves.
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3. Reduce the heat to low and simmer the syrup uncovered for 2 or 3 minutes. Then remove the pan from the heat and stir in the squares of bell pepper.
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4. To assemble the pickles, pack the Jerusalem artichokes tightly into the jars. Ladle in the hot syrup, a little at a time, allowing it to flow through to the bottom of the jars before adding more.
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5. Fill the jars to within 1/8 inch of the top and process the jars for 10 minutes in a hot-water bath. Set the pickles aside in a cool place (preferably not the refrigerator) for 1 week before serving.
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