Whole Artichoke Pickles

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.

* Per serving · 4 servings · Values may vary.

No additional tips available.