Mary Clare Ulmers Artichoke Pickles Recipes

JERUSALEM ARTICHOKE PICKLES

Steps:

• Stir lemon juice into a large bowl of cold water.
• Peel Jerusalem artichokes and cut into 1/2-inch-thick rounds. Transfer as cut to acidulated water (to prevent discoloring).
• Bring vinegar, sugar, water, mustard seeds, turmeric, cayenne, and 1 1/2 tsp salt to a boil in a medium nonreactive saucepan, stirring until sugar has dissolved. Cool brine to room temperature.
• Cook Jerusalem artichokes and onion in a large pot of boiling water 1 minute. Drain and spread out on a kitchen towel to cool. Put vegetables in a glass or ceramic bowl and pour brine over them. Weight vegetables with a small plate to keep submerged, then cover bowl tightly. Chill, stirring once or twice a day, at least 1 week (to allow flavors to develop).

MARY CLARE ULMER'S ARTICHOKE PICKLES

Steps:

• Cut the cleaned artichokes into slices approximately one-quarter inch thick. Peel the onions, cut in half and slice very thinly. Cut the sweet peppers in half, remove core, seeds and white inner membrane. Slice sweet peppers in fine julienne. Core and finely shred the quarter head of cabbage.
• In a large bowl, combine salt and water and place the vegetables in this brine. Leave to soak for 24 hours. Then drain vegetables and rinse quickly under running water to remove excess salt. Set aside.
• Sterilize the pickle jars and tops.
• In a large kettle, mix the mustard with a few tablespoons of vinegar. When well-blended, add remaining vinegar and sugar, stirring until you have a thick, well-mixed cream. Add the mustard seed, turmeric and cayenne and mix well. Bring the mustard paste to a boil and cook at a rolling boil for 10 to 15 minutes, or until it is reduced and thickened. Remove from heat and add vegetables to the paste and mix thoroughly, until vegetables are well coated. Place over medium-high heat and quickly bring to a rolling boil. Then turn the heat down and simmer gently for three to four minutes. The vegetables should be thoroughly hot but still retain their crispness.
• Immediately fill the sterilized jars, leaving about a quarter of an inch at the top. Seal according to the manufacturer's instructions, and when cool store in a cool, dry place. Let stand at least 10 days before serving; may be kept several months.

MRS. SHELBY (MARY) HANCOCK'S NO COOK SWEET PICKLES

Steps:

• Mix above ingrdients until sugar dissolves (Do not heat).
• Wash and dry cucumbers.
• Slice cucumbers and pack in gallon jug.
• Pour liquid over sliced cucumbers. Ready to eat in 2 or 3 days.
• Makes 1 gallon pickles.

MCCLURE'S GARLIC AND DILL PICKLES

Steps:

• Wash cucumbers, and place in a large deep bowl with ice. Cover and put in fridge.
• Wash dill thoroughly and trim off roots.
• Place peeled garlic in a small bowl and pour hot vinegar over it. Let stand for 1 minute, then pour vinegar out.
• Fill a large pot with water. Place a jar in the pot and make sure the water is at least 1 inch above the top of the jar. Remove the test jar and bring the water to a boil.
• In another large pot, combine the vinegar, water and pickling salt. Bring the brine to a rapid boil. Stir the salt to make sure it doesn't stick to bottom of pot.
• While pots are getting up to a boil, take cucumbers out of the refrigerator and quarter them. Then take 1 spear and place it in a Mason jar to test its height. Make sure it stands 1/4 to 1/2 inch below the rim of the jar. Trim all the cucumbers to this size. (Keep the little bits for later.).
• After water is boiling, submerge the Mason jars for about 90 seconds to sterilize them. Remove them carefully with jar tongs.
• In each jar, place 2 halves of a garlic clove, one small handful of dill, then enough cucumbers to fill the jar, making sure cucumbers are below the "neckline." (If using pint jars, double the amount of dry ingredients in each jar.) Place 2-piece lids in boiling water for 90 seconds, then carefully remove them and place in a bowl.
• Fill jars with hot brine. Cap and seal the jars. Turn them over to make sure you have an adequate seal.
• Place jars back in boiling water. Process the sealed jars in boiling water for 10 minutes.
• Wait a week to two weeks before eating. Refrigerate after opening. Pickles will keep for up to one year if stored in a cool dry place.

JERUSALEM ARTICHOKE PICKLES

Steps:

• Bring 2 cups water and 1/2 cup coarse salt to simmer in medium saucepan, stirring until salt dissolves. Remove from heat and add 2 cups water. Cool brine.
• Working with 1 Jerusalem artichoke at a time, peel and cut into 1/2-inch cubes. Place in brine. Cover; chill overnight.
• Whisk mustard, flour, and 1 tablespoon water in small bowl to paste. Bring vinegar and next 5 ingredients to boil in large saucepan, stirring to dissolve sugar. Whisk in mustard paste. Simmer until thickened, whisking often, about 2 minutes. Add drained Jerusalem artichokes, bell pepper, and onion to pan; cook until artichokes are crisp-tender, about 5 minutes. Cool.
• Tubers of a variety of sunflower; available in the produce section of some supermarkets and at farmers' markets.