Ingredients
- 1 x peck Jerusalem artichokes
- 8 lrg green peppers
- 2 quart yellow onions
- 2 lrg cans pimentos
- 3 quart cider vinegar
- 8 c. sugar
- 1/4 lb dry mustard
- 4 Tbsp. turmeric
- 1Â 1/2 c. corn starch
- 2 Tbsp. celery seed
- 2 Tbsp. mustard seed
Description
Peel Artichokes; Cut In Thin Slices; Sprinkle Generously With Salt And Let Stand Overnight. In The Morning, Drain Brine And Rinse Quickly In Cool Water. Cut Peppers And Pimentos…
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