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Sunchoke Dillscanning, herb/spice 28 cup jerusalem artichokes 8 cup white vinegar (approx.) 2 cup pickling salt 11 cup white vinegar 11 cup ; water 2/3 cup dill seeds 1/2 cup caraway seeds 2 tablespoon mustard seeds 7 garlic cloves 7 red pepper pods Harvest Jerusalem artichokes in the very early spring, before they start sprouting, or in the very late fall. Scrub the Jerusalem artichokes well, and cut into 1/4" slices. Place in a large ceramic, glass or stainless steel bowl or crock and cover with 8 c. vinegar (use more if necessary). Stir in the salt. Let stand overnight. In the morning, combine the 11 c. vinegar and 11 c. water in a saucepan. Combine the dill, caraway and mustard seeds in a spice bag and add to the brine. Bring to a boil; simmer for 20 minutes. Meanwhile, drain the artichokes. Into each clean, hot quart jar, place 1 garlic clove and 1 pepper pod. Pack with Jerusalem artichokes. Cover with hot brine, leaving 1/4" head space. Seal. Process 10 minutes in a boiling hot water bath or steam canner. From _Pickles and Relishes_ by Andrea Chesman. Pownal, VT: Storey Communications, Inc., 1983. Pp. 100-101. ISBN 0-88266-321-6.
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