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Post by braided-rug on Oct 7, 2006 11:31:59 GMT 10
This is our own family recipe.
Pickled Jerusalem Artichokes
1lb artichokes, salt, 2 bay leaves, peel of 1 lemon, white vinegar
Peel artichokes, put in salted water and cook until just tender. Peel lemon (no pith attached) cut into thin strips. Put lemon, bay leaves into pint of vinegar (old Australian recipe) and boil for 10 minutes. Strain and cool. Don't throw lemon and bay away. Drain artichokes, pack into jars putting peel and bay among them. Pour on vinegar, cover completely. Store a few weeks before using.
Good for winter salad or with oily things.
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