Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       medium       Peck Jerusalem Artichokes
   3       tablespoon   Tumeric
   3       tablespoon   Mustard seed
   2       tablespoon   Dry mustard
   5       cup          Sugar
     1/2   gallon       Apple cider vinegar
   1       pint         Apple cider vinegar

Preparation:

small about of fried red pepper in each jar. Place artichokes and sliced onions in sterilized jars, add peppers. Mix dry ingredients with vinegar, gradually. Put on stove, let come to a boil. Stir so everything will be dissolved. Pour over artichokes. Seal while hot and process. Let pickled artichokes season for a month before opening. Turn jar upside down and shake every day or so, making sure to place a different end up each time so the seasoning will not settle for too long.