Pickled American Jerusalem Artichokes
|Jerusalem artichokes||2 1⁄2 Cup (40 tbs), chopped|
|Garlic||1⁄2 Clove (2.5 gm), minced|
|Cider vinegar||1 Cup (16 tbs)|
|Green pepper||1 Cup (16 tbs), diced|
|Dill seeds||1 Teaspoon|
|Sweet red pepper||1 Cup (16 tbs), diced|
|Salt||2 1⁄2 Teaspoon|
|Onion||1 Cup (16 tbs), sliced|
Put artichokes, peppers, onion and garlic in bowl.
Marinate with vinegar for 15 minutes.
Turn into saucepan, bring to boil and simmer gently about 45 minutes or until thickened, stirring frequently.
Add salt and honey.
Simmer an additional 5 minutes.
Pour to overflowing into hot sterilized jars.