Pickled Baby Artichokes
The recipe for canning is a brine that you can use for the marinated red peppers or mushrooms and creates a oil/vinegar mixture that is approved for canning.
Ingredients
- 250-300 baby, small, and mid-size artichokes
Brine (per batch):
- 2 cups lemon juice (bottled)
- 4 cups white vinegar
- 2 cups extra virgin olive oil
Instructions
- Bring to a boil and then simmer to keep hot. This amount of brine made enough for approximately 8-9 pint jars. We made 4 batches of brine to finish all of our pints and 1/2 pints.
Large Artichokes:
- Rinse all chokes in cold water to remove any bugs and dirt. Begin the deleafing (peeling) process; pick off the outer leaves until you reach the tender, light yellow/greenish leaves. Trim the bottom stem even with the base and trim the tips of leaves, if desired.
- Cut the chokes in 1/2 or 1/4's depending on size; the itty bitty baby chokes can be left whole. Place the trimmed chokes in a large bowl of acidulated water to retain color (use lemon juice or vinegar).