Artichoke Pickle

This recipe yields 60 pints of pickle and if you think that’s excessive you can use one peck of artichokes and cut the recipe in half. I get my Jerusalem artichokes from Iszy’s Heirlooms. You can find him at The TD Saturday Market on Main Street in Greenville or at his farm in Liberty. You can also find them from Henson Farm at the Slow Food Earth Market, and Hub City Farmers Market in Spartanburg. To make the pickle, you’ll need a large cooler and an enormous pot. So if you have people in the food service industry or are on good terms at a church, ask for a loaner.
By / Photography By Brian Kelley | September 01, 2014


On the first day, chop the artichokes, onions, cauliflower and peppers. Wash out a large cooler and place a mesh strainer over the inside drain hole. Mix the chopped veggies, water and salt in the cooler. The mixture sits for 24 hours. Then drain off the liquid, but do not rinse. When it’s time, resist the urge to drain it off the back porch because the brine has been known to kill shrubbery.


On the second day you do all the cooking. In your extra large pot, mix all the dry ingredients and about one quart of vinegar to make a paste. Then heat the rest of the vinegar and pour it over the mustard mixture. Bring this to a boil and stir constantly until it thickens, which will test your stirring endurance. If you get lazy about stirring, it will burn.

When thickened, add drained veggies and bring back to a boil. Pack into jars while hot and process in a boiling water bath for fifteen minutes. Voilà!

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First Day
  • 2 pecks Jerusalem artichokes, washed and scrubbed
  • 10 pounds onions
  • 6 large cauliflowers
  • 30 bell peppers, mixed red and green
  • 5 gallons water
  • 10 cups non-iodized, granulated salt (about 3 canisters)
Second Day
  • 5 cups flour
  • 2 cups dry mustard (about 6 cans)
  • 5 tablespoons turmeric (about 1 jar)
  • 10 tablespoons celery seed (about 2 jars)
  • 20 cups sugar (about 10 pounds)
  • 2 ½ gallons white vinegar
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