Jerusalem Artichoke Pickles Recipes

4 qts. artichoke roots
4 large onions
3 pints vinegar
1 tablespoon turmeric
2 tablespoon white mustard seed
2 1/2 cups brown sugar
3 tablespoon salt

1. Wash and scrape artichokes. Put artichoke and onion through food chopper. While grinding vegetables, have other ingredients cooking.

2. Combine all and let boil slowly for 30 minutes.
Pour into hot sterile jars and seal while hot.

Per serving: 22 cal, 0 g fiber, 0 g fat, 0 mg chol, 101 mg sodium