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Pickled Artichokes

<p><a href="http://en.wikipedia.org/wiki/File:Canned_marinated_artichoke_hearts.JPG">Image Credit</a></p>
Ingredients
  Artichokes 5 Quart
  Lemon juice 1 Tablespoon
  Cider vinegar 1 Quart
  Spices 1 1⁄2 Teaspoon
  Whole cloves 5
  Cinnamon stick 3⁄4 Inch
  Mace 1⁄8 Teaspoon
  Thyme leaves 1⁄8 Teaspoon
  Sugar 1⁄2 Cup (8 tbs)
Directions

Select small artichokes, if used whole.
Clean and rub each with lemon juice, then set aside.
Pour the vinegar in a saucepan.
Tie the pickling spices, cloves, cinnamon, mace and thyme in a thin cloth bag and add to the vinegar.
Let steep for 45 minutes.
Add the sugar and bring the mixture to a boil.
Reduce the heat and simmer for 20 minutes.
Add 1 pint artichokes, a small amount at a time and boil for 1 minute.
Pack immediately in hot canning jars.
Continue process until all the artichokes are cooked.
Bring spiced vinegar to a boil and pour in jars, covering artichokes, leaving 3/4-inch headspace.
Adjust lids.
Process in a water bath at 212 degrees for 10 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Artichoke
Interest: 
Healthy

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