Whole Artichoke Pickles

Directions

1. 1
   Wash and scrape artichokes and let stand overnight in salt water (1 tablespoon salt to 1 quart water).
2. 2
   Drain; soak one day in alum water.
3. 3
   Rinse well.
4. 4
   Soak mustard seed in small amount of vinegar.
5. 5
   Boil rest of vinegar and spices a few minutes.
6. 6
   Let cool; add mustard and mustard seed.
7. 7
   Put artichokes in a crock; add liquid mixture.
8. 8
   Let stand at least a week before using.
9. 9
   Dip artichokes out as desired.
10. 10
    When supply is exhausted, more artichokes may be added to same liquid if liquid is heated.