My Grandmother's Low Country Jerusalem Artichoke Pickles
My grandmother lived in the South Carolina low country, on an island off the coast of Charleston. Every year after the first couple of good freezes, usually in November, my grandmother would dig her Jerusalem artichokes (commercial name Sunchokes). She would dig a clump, then stick a large piece back into the ground for next year's crop. Artichokes can't be cured, and don't keep very long, so she would start right away making her artichoke pickles, relish and chow-chow. This is her pickle recipe, but the amounts have been altered for a smaller batch. Low Country Artichoke Pickles Wash and scrape 2 to 3 pounds of artichokes and cut into 1/2 inch of smaller pieces. For whole artichoke pickles, use smaller whole pieces. Pickling Solution: 5 cups apple cider vinegar 1 cup sugar 2 tablespoons turmeric 2 tablespoons mustard seed 1 teaspoon dry mustard 1 tablespoon celery seed 2 tablespoons whole cloves 1 tablespoon mace 1 tablespoon allspice 1 tablespoo
