Sunchoke Dills

Directions

1. 1
   Harvest Jerusalem artichokes in the very early spring, before they start sprouting, or in the very late fall.
2. 2
   Scrub the Jerusalem artichokes well, and cut into 1/4 inch slices.
3. 3
   Place in a large ceramic, glass or stainless steel bowl or crock and cover with 8 cup vinegar (use more if necessary).
4. 4
   Stir in the salt.
5. 5
   Let stand overnight.
6. 6
   In the morning, combine the 11 cup vinegar and 11 c. water in a saucepan.
7. 7
   Combine the dill, caraway and mustard seeds in a spice bag and add to the brine.
8. 8
   Bring to a boil; simmer for 20 minutes.
9. 9
   Meanwhile, drain the artichokes.
10. 10
    Into each clean, hot quart jar, place 1 garlic clove and 1 pepper pod.
11. 11
    Pack with Jerusalem artichokes.
12. 12
    Cover with hot brine, leaving 1/4 inch head space.
13. 13
    Seal.
14. 14
    Process 10 minutes in a boiling hot water bath or steam canner.