Angela Carmen from my FB page had a super day last month of picking artichokes from The Farm, LLC with Candy Cross-Lyman and Jim Gregory…then, a full day of canning their bounty ~ 34 jars!
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).
Large Artichokes
Large Artichokes
Ingredients
Add to each pint jar (reduce this amount by half for ½ pint jars):
- 1/2 teaspoon canning salt
- 1 pc. large garlic clove (peeled), or a couple of small ones, to taste
- 1 pc. dried red chili or more, to taste (I use Japanese dried chili pods)
- 1/4 to 1/2 teaspoon favorite dried herbs - we used dried oregano, basil and Trader Joe's "21 Seasoning Salute"
Instructions
- 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).
- Stuff the jars tightly with prepared artichokes.
- Ladle and/or pour the hot brine over the chokes; pressing down all of the chokes firmly to remove air bubbles. Top off the brine, if needed, and leave 1/2 inch of headspace.
- Clean the rim of jars before placing the lid and ring on the jar.
- Process jars for 30 minutes in water bath canner.
- From Angela: Note: these artichokes were so fresh and small that they did not have any hairy choke to clean. Artichokes were picked at “From the Farm”, Yuma, AZ; a u-pickers paradise (*_*). Larger artichokes were peeled and finely sliced (julienned) to use for salads and other recipes; using same brine, but adding no additional herbs or spices just the salt, garlic and dried chili. This mixture was packed into the ½ pint jars.
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