Mary Clare Ulmer's Artichoke Pickles

Ingredients

• 2 ½ pounds Jerusalem artichokes, brushed and cleaned
• 2 large white onions
• 2 red sweet (bell) peppers
• ¼ head firm white cabbage
• 1 gallon water
• 2 cups kosher salt
• 1 cup bottled mustard, preferably sharp but not fiery
• 3 cups white vinegar
• 5 cups sugar
• 3 tablespoons mustard seed
• 4 tablespoons turmeric
• 2 teaspoons cayenne pepper

• Nutritional Information

  • Nutritional analysis per serving (16 servings)

    338 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 80 grams carbohydrates; 3 grams dietary fiber; 71 grams sugars; 3 grams protein; 2656 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Approximately 15 cups of pickles, or enough to fill 10 one-and-a-half-cup Mason jars

Preparation

1. Cut the cleaned artichokes into slices approximately one-quarter inch thick. Peel the onions, cut in half and slice very thinly. Cut the sweet peppers in half, remove core, seeds and white inner membrane. Slice sweet peppers in fine julienne. Core and finely shred the quarter head of cabbage.
2. In a large bowl, combine salt and water and place the vegetables in this brine. Leave to soak for 24 hours. Then drain vegetables and rinse quickly under running water to remove excess salt. Set aside.
3. Sterilize the pickle jars and tops.
4. In a large kettle, mix the mustard with a few tablespoons of vinegar. When well-blended, add remaining vinegar and sugar, stirring until you have a thick, well-mixed cream. Add the mustard seed, turmeric and cayenne and mix well. Bring the mustard paste to a boil and cook at a rolling boil for 10 to 15 minutes, or until it is reduced and thickened. Remove from heat and add vegetables to the paste and mix thoroughly, until vegetables are well coated. Place over medium-high heat and quickly bring to a rolling boil. Then turn the heat down and simmer gently for three to four minutes. The vegetables should be thoroughly hot but still retain their crispness.
5. Immediately fill the sterilized jars, leaving about a quarter of an inch at the top. Seal according to the manufacturer’s instructions, and when cool store in a cool, dry place. Let stand at least 10 days before serving; may be kept several months.