Ингредиенты Маринованный топинамбур

Directions: 1) Bring a 3-quart pot, three quarters full of water, to a boil. Carefully set the jars on their sides, along with their lids and a slotted metal spoon, in the boiling water to sterilize. Allow to boil for 15 minutes then remove from the water carefully with a pair of tongs or a jar lifter and set aside. 2) Peel and trim the artichokes, separating them into smaller lobes. Cut them further down into chunks that are sized about halfway between a chestnut and a grape (you should end up with about 4 cups of artichoke chunks). 3) In a bowl, combine the artichokes with the quart of water and one tablespoon of the salt, stir to dissolve, and soak for 4 hours on a shady countertop or overnight in the refrigerator. Then drain and rinse the artichokes and pat them dry with paper towels or a clean dishcloth. 4) Bring the vinegar and the cup of water to a boil in a 3-quart stockpot with the remaining salt, the sugar, and all the spices except the red chiles, and boil for 4 minutes. The steaming-hot vinegar brine will become fragrant as it steeps the spices, but its viscosity will still be quite thin. 5) Using the slotted spoon, place one pepper in each of the jars, then carefully pack the jars with the artichokes and carefully pour the hot vinegar brine over the artichokes up to 1/2 inch below the neck. Divide any spices that remain in the pan between the jars. Seal the jars, allow to cool, and store in the refrigerator. Pickled artichokes will keep for about 4 weeks in the refrigerator.