Categories: Pickles 
      Yield: 6 servings 
  
      1    Peck Jerusalem Artichokes                1       9oz.    jar of 
      6    Onions, sliced medium                    -French's prepared mustard 
           -thickness                          5 c  Sugar 
      3 tb Tumeric                           1/2 ga Apple cider vinegar 
      3 tb Mustard seed                        1 pt Apple cider vinegar 
      2 tb Dry mustard                     
  
  small about of fried red pepper in each jar. 
   
  Place artichokes and sliced onions in sterilized jars, add peppers. Mix dry 
  ingredients with vinegar, gradually. 
   
  Put on stove, let come to a boil.  Stir so everything will be dissolved. 
  Pour over artichokes. 
   
  Seal while hot and process. 
   
  Let pickled artichokes season for a month before opening.  Turn jar upside 
  down and shake every day or so, making sure to place a different end up 
  each time so the seasoning will not settle for too long.