Root Artichoke Pickle

From Successful canning and preserving (1919).

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A historical recipe

Successful canning and preserving, by Ola Powell (1919).

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 2 ingredients

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.

Scrub, peel and scrape four pounds fresh 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).