SUNCHOKE DILLS

      Title: SUNCHOKE DILLS
  Categories: Canning, Harned 1994, Herb/spice, Pickles, Wild foods
       Yield: 7 Quarts
  
      28 c  Jerusalem artichokes
       8 c  White vinegar (approx.)
       2 c  Pickling salt
      11 c  White vinegar
      11 c  ;Water
     2/3 c  Dill seeds
     1/2 c  Caraway seeds
       2 tb Mustard seeds
       7    Garlic cloves
       7    Red pepper pods
  
   Harvest Jerusalem artichokes in the very early spring, before they
   start sprouting, or in the very late fall.
   
   Scrub the Jerusalem artichokes well, and cut into 1/4" slices. Place
   in a large ceramic, glass or stainless steel bowl or crock and cover
   with 8 c. vinegar (use more if necessary). Stir in the salt. Let
   stand overnight.
   
   In the morning, combine the 11 c. vinegar and 11 c. water in a
   saucepan. Combine the dill, caraway and mustard seeds in a spice bag
   and add to the brine. Bring to a boil; simmer for 20 minutes.
   Meanwhile, drain the artichokes.
   
   Into each clean, hot quart jar, place 1 garlic clove and 1 pepper
   pod. Pack with Jerusalem artichokes. Cover with hot brine, leaving
   1/4" head space. Seal.
   
   Process 10 minutes in a boiling hot water bath or steam canner.
   
   From _Pickles and Relishes_ by Andrea Chesman. Pownal, VT: Storey
   Communications, Inc., 1983.  Pp. 100-101. ISBN 0-88266-321-6.
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