Instructions: Harvest Jerusalem artichokes in the very early spring, before they start sprouting, or in the very late fall.

Scrub the Jerusalem artichokes well, and cut into 1/4" slices. Place in a large ceramic, glass or stainless steel bowl or crock and cover with 8 c. vinegar (use more if necessary). Stir in the salt. Let stand overnight.

In the morning, combine the 11 c. vinegar and 11 c. water in a saucepan.

Combine the dill, caraway and mustard seeds in a spice bag and add to the brine. Bring to a boil; simmer for 20 minutes. Meanwhile, drain the artichokes.

Into each clean, hot quart jar, place 1 garlic clove and 1 pepper pod. Pack with Jerusalem artichokes. Cover with hot brine, leaving 1/4" head space.

Seal.

Process 10 minutes in a boiling hot water bath or steam canner.

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