MMMMM----- Meal-Master Recipe via Home Cookin 1.3
 
       Title: Hattie Anderson’s Pickled Artichokes
  Categories: Home Cookin,
       Yield: 6
 
       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 beforeopening. 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.
 
 MMMMM