Sunchoke Dills
Grrrrrgh!
Course : Meat
From: HungryMonster.com
Serves: 7
 

Ingredients:

28 Cup Jerusalem artichokes
8 Cup White vinegar (approx.)
2 Cup Pickling salt
11 Cup White vinegar
11 Cup water
2/3 Cup Dill seeds
1/2 Cup Caraway seeds
2 tablespoons Mustard seeds
7 cloves Garlic
7 pieces Red pepper pods
 

Preparation:

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.