---------- Recipe via Meal-Master (tm) v8.02
  
       Title: HATTIE ANDERSON'S PICKLED ARTICHOKES
  Categories: Pickles
       Yield: 6 servings
  
       1    Peck Jerusalem Artichokes
       6    Onions, sliced medium
            -thickness
       3 tb Tumeric
       3 tb Mustard seed
       2 tb Dry mustard
            1       9oz.    jar of
            -French’s prepared mustard
       5 c  Sugar
     1/2 ga Apple cider vinegar
       1 pt Apple cider vinegar
  
   small about of fried red pepper in each jar.
   
   Place artichokes and sliced onions in sterilized jars, add peppers. Mix dry
   ingredients with vinegar, gradually.
   
   Put on stove, let come to a boil.  Stir so everything will be dissolved.
   Pour over artichokes.
   
   Seal while hot and process.
   
   Let pickled artichokes season for a month before opening.  Turn jar upside
   down and shake every day or so, making sure to place a different end up
   each time so the seasoning will not settle for too long.
  
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