Whole Artichoke Pickles

Name: Whole Artichoke Pickles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 peck Jerusalem artichokes; 1 c. olive or cooking oil; 1 pkg. mustard seed; 1 pkg. celery seed; 2 Tbsp. whole black peppercorns; 2 tsp. turmeric; 3 lb. sugar; 1 gal. cider vinegar; 1 or 2 red pepper pods; 1/2 lb. powdered mustard

Eats Now Editorial Team · 1948 kcal · Vegetarian

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Whole Artichoke Pickles – a delicious recipe with artichokes, olive, celery, whole black peppercorns, turmeric, sugar. Easy to follow and perfect for any occasion.

Serves 4 Vegetarian

Servings: persons

1 peck Jerusalem artichokes
1 c. olive or cooking oil
1 pkg. mustard seed
1 pkg. celery seed
2 Tbsp. whole black peppercorns
2 tsp. turmeric
3 lb. sugar
1 gal. cider vinegar
1 or 2 red pepper pods
1/2 lb. powdered mustard

1
Scrub artichokes with a wire brush, cutting off any soft spots.
2
Soak in strong brine for 3 days. Rub dry with a rough cloth.
3
Pack in sterile jars.

1948

kcal

Calories

Fat

352

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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Frequently Asked Questions

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

You need 10 ingredients. The key ingredients include: 1 peck Jerusalem artichokes, 1 c. olive or cooking oil, 1 pkg. mustard seed, 1 pkg. celery seed, and more.

Yes, Whole 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.

Quick Info

Servings
4 servings
Calories
1948 kcal
Category
Vegetarian

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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