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Preparing and Canning Pickled Vegetables

Artichoke Pickles

  • 2 gallons Jersualem artichokes
  • Vinegar (5%) to cover
  • 2 cups canning salt
  • 4 tablespoons turmeric
  • 10 to 12 medium red peppers

Pickling Solution:

  • 1 gallon vinegar (5%)
  • 13 cups (6 pounds) sugar
  • ½ cup pickling spice (tied in spice bag)
  • 2 tablespoons turmeric

Yield: About 10 or 12 pint jars

Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

Procedure: Scrub Jerusalem artichokes and cut into chunks. Pack in a food grade plastic container, crock or glass jar. Cover with vinegar. Add 2 cups salt and 4 tablespoons of turmeric; mix. Soak 24 hours.

About 30 minutes before that time is up, prepare pickling solution by combining 1 gallon vinegar, sugar, pickling spice and 2 tablespoons turmeric, in a large pan. Simmer for 20 to 25 minutes. Remove spice bag.

Drain artichokes, discarding the liquid. Pack artichokes into hot pint jars, adding 1 medium red pepper to each jar. Be sure to leave ½ inch headspace.

Fill to within ½ inch from the top with hot pickling solution. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.

Table 1. Recommended process time for Artichoke Pickles in a boiling-water canner.
  Process Time at Altitudes of
Style of Pack Jar Size 0 - 1,000 ft 1,001 - 6,000 ft Above 6,000 ft
Raw Pints 10 min 15 20

This document was adapted from "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.

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