Mary Clare Ulmer's Artichoke Pickles Recipe

Name: Mary Clare Ulmer's Artichoke Pickles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 pounds Jerusalem artichokes, brushed and cleaned; 2 large white onions; 2 red sweet (bell) peppers; 1/4 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

Servings: persons

2 1/2 pounds Jerusalem artichokes, brushed and cleaned
2 large white onions
2 red sweet (bell) peppers
1/4 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

1
Cut the cleaned artichokes into slices approximately one-quarter inch thick.
2
Peel the onions, cut in half and slice very thinly.
3
Cut the sweet peppers in half, remove core, seeds and white inner membrane.
4
Slice sweet peppers in fine julienne.
5
Core and finely shred the quarter head of cabbage.
6
In a large bowl, combine salt and water and place the vegetables in this brine.
7
Leave to soak for 24 hours.
8
Then drain vegetables and rinse quickly under running water to remove excess salt.
9
Set aside.
10
Sterilize the pickle jars and tops.
11
In a large kettle, mix the mustard with a few tablespoons of vinegar.
12
When well-blended, add remaining vinegar and sugar, stirring until you have a thick, well-mixed cream.
13
Add the mustard seed, turmeric and cayenne and mix well.
14
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.
15
Remove from heat and add vegetables to the paste and mix thoroughly, until vegetables are well coated.
16
Place over medium-high heat and quickly bring to a rolling boil.
17
Then turn the heat down and simmer gently for three to four minutes.
18
The vegetables should be thoroughly hot but still retain their crispness.
19
Immediately fill the sterilized jars, leaving about a quarter of an inch at the top.
20
Seal according to the manufacturer's instructions, and when cool store in a cool, dry place.
21
Let stand at least 10 days before serving; may be kept several months.

1130

kcal

Calories

Fat

272

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 1/2 pounds Jerusalem artichokes, brushed and cleaned, 2 large white onions, 2 red sweet (bell) peppers, 1/4 head firm white cabbage, and more.

Yes, Mary Clare Ulmer's Artichoke Pickles falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mary Clare Ulmer's Artichoke Pickles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions