|Lemon juice||1 Tablespoon|
|Cider vinegar||1 Quart|
|Spices||1 1⁄2 Teaspoon|
|Cinnamon stick||3⁄4 Inch|
|Thyme leaves||1⁄8 Teaspoon|
|Sugar||1⁄2 Cup (8 tbs)|
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.
Process in a water bath at 212 degrees for 10 minutes.