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Рецепт Pickled Baby Artichokes Martha Stewart Living
by Global Cookbook

Pickled Baby Artichokes Martha Stewart Living
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Ингредиенты

  • 1/2 c. Lemon juice
  • 5 1/2 lb Baby artichokes
  • 4 c. White vinegar
  • 7 Tbsp. Kosher salt
  • 8 x Cloves garlic, thickly sliced
  • 1 x Lemon, thinly sliced, seeds removed
  • 1 Tbsp. Black peppercorns
  • 1 Tbsp. White peppercorns
  • 20 sprg fresh thyme

Инструкции

  1. In a large bowl, combine lemon juice and 2 C of water. Remove tough outer leaves from artichokes and cut across tops about 1 inch from heart.
  2. Trim stems to remove dark tough skin. Cut away any bruises or possibly bad spots.
  3. Place artichokes in lemon water.
  4. Wash 4 one-pint canning jars, lids, and screw bands in warm, soapy water and rinse well. Place jars upright on a wire rack in the bottom of a large pot. Fill pot with warm water till jars are submerged by 1 to 2 inches, and bring to a boil. Boil for 15 min. Turn off heat; leave jars in water.
  5. Sterilize lids according to manufacturer's instructions.
  6. Combine vinegar, 1 1/2 C water, salt, garlic, and sliced lemon in a large pot and bring to a boil. Drain artichokes, add in to pot, and simmer for 1 minute.
  7. Using stainless-steel tongs, remove jars from water and place on a layer of clean towels. Divide peppercorns proportionately among jars. Add in 5 sprigs thyme to each jar. Using a clean slotted spoon, remove artichokes, garlic, and lemon slices from pot and pack tightly into jars, pressing them down with the back of a clean spoon. Leave 1/4 inch of space beneath the rim of the jar. Pour warm liquid over artichokes, covering them by 1/4 inch and leaving 1/2 inch of space at the top of each jar. Slide a clean plastic chopstick or possibly wooden skewer along the side of the jar to release any air bubbles. Wipe mouth of jar with a clean, damp cloth. Place warm lid on jar; screw on band firmly without forcing.
  8. Place a wire rack in the bottom of a large pot and fill partway with warm water. Using a jar lifter, place the jars on the rack. Add in sufficient warm water to cover by 2 inches, and bring to a boil. Boil for 10 min. Remove jars from water bath with jar lifter; let stand on clean dish towels for 24 hrs. Check cold jars for the slight indentation in the lids which indicates a vacuum seal. Jars which don't seal properly or possibly which leak during processing should be stored in the refrigerator and pickles consumed within a week. Allow sealed pickles to mellow in a cold, dry place for a few days before serving. Store opened jars in the refrigerator.