Instructions: Peel artichokes; cut in thin slices; sprinkle generously with salt and let stand overnight. In the morning, drain brine and rinse quickly in cold water. Cut peppers and pimentos coarsely; grind onion. Heat together vinegar, turmeric, sugar, celery seed, and mustard seed. Add vegetables and bring to a boil. Mix mustard and corn starch to a past with cold water. Stir in gradually until mixture thickens. Cook about 10 minutes and pack while hot into sterilized jars.

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