Sunchoke Dills Recipe

Name: Sunchoke Dills
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 28 cups artichokes jerusalem; 8 cups vinegar (approx.); 2 cups pickling salt; 11 cups vinegar; 11 cups water; ⅔ cup dill weed seeds; 1/2 cup caraway seeds; 2 tablespoons mustard seeds; 7 each garlic cloves; 7 each red chili peppers pods

Servings: persons

28 cups artichokes jerusalem
8 cups vinegar (approx.)
2 cups pickling salt
11 cups vinegar
11 cups water
⅔ cup dill weed seeds
1/2 cup caraway seeds
2 tablespoons mustard seeds
7 each garlic cloves
7 each red chili peppers pods

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

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 28 cups artichokes jerusalem, 8 cups vinegar (approx.), 2 cups pickling salt, 11 cups vinegar, and more.

Yes, Sunchoke Dills falls under the Soups & Stews 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.

Sunchoke Dills

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