Artichoke Pickle
From Successful canning and preserving (1917).
No ratings yet
A historical recipe
Successful canning and preserving, by Ola Powell (1917).
United States
Known as an American recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
- Curing. Old curing amounts and salts may be unsafe. Use current tested guidance.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Scrub and scrape young artichokes, plunge them into boiling brine (one-quarter cupful of salt to one quart of water) for five minutes.
- Then put into clear, cold water for a few minutes.
- Drain and cover with a spiced vinegar (p.
- 208).
- Let stand over night, and pack in sterilized jars.
- Cover with the spiced vinegar and process small jars in waterbath for fifteen minutes and quart jars twenty-five minutes at 180° Fahrenheit (simmering).
Plating
Cookware for this recipe
-
Saucepan
-
Chef's knife
-
Colander