Pickled baby artichokes - martha stewart livi
Yield: 4 Pints
Ingredients:
- 1/2 c Lemon juice
- 5 1/2 lb Baby artichokes
- 4 c White vinegar
- 7 tb Kosher salt
- 8 Cloves garlic thickly -sliced
- 1 Lemon thinly sliced seeds -removed
- 1 tb Black peppercorns
- 1 tb White peppercorns
- 20 Sprigs fresh thyme
Instructions:
1. In a large bowl combine lemon juice and 2 C of water. Remove tough outer leaves from artichokes and cut across tops about 1 inch from heart. Trim stems to remove dark tough skin. Cut away any bruises or bad spots. Place artichokes in lemon water. 2. Wash 4 one-pint canning jars lids and screw bands in hot soapy water and rinse well. Place jars upright on a wire rack in the bottom of a large pot. Fill pot with hot water until jars are submerged by 1 to 2 inches and bring to a boil. Boil for 15 minutes. Turn off heat; leave jars in water. Sterilize lids according to manufacturer's instructions. 3. Combine vinegar 1 1/2 C water salt garlic and sliced lemon in a large pot and bring to a boil. Drain artichokes add to pot and simmer for 1 minute. 4. Using stainless-steel tongs remove jars from water and place on a layer of clean towels. Divide peppercorns evenly among jars. Add 5 sprigs thyme to each jar. Using a clean slotted spoon remove artichokes garlic and lemon slices from pot and pack tightly into jars pressing them down with the back of a clean spoon. Leave 1/4 inch of space beneath the rim of the jar. Pour hot liquid over artichokes covering them by 1/4 inch and leaving 1/2 inch of space at the top of each jar. Slide a clean plastic chopstick or wooden skewer along the side of the jar to release any air bubbles. Wipe mouth of jar with a clean damp cloth. Place hot lid on jar; screw on band firmly without forcing. 5. Place a wire rack in the bottom of a large pot and fill partway with hot water. Using a jar lifter place the jars on the rack. Add enough hot water to cover by 2 inches and bring to a boil. Boil for 10 minutes. Remove jars from water bath with jar lifter; let stand on clean dish towels for 24 hours. Check cool jars for the slight indentation in the lids that indicates a vacuum seal. Jars that do not seal properly or that leak during processing should be stored in the refrigerator and pickles consumed within a week. Allow sealed pickles to mellow in a cool dry place for a few days before serving. Store opened jars in the refrigerator. Martha Stewart Living/October/94 Scanned & edited by Di Pahl &
