Marinated Baby Artichokes with Hot Pepper

Marinated Baby Artichokes with Hot Pepper

Info

Rating
Calories
231.0
Protein
9.0
Sodium
489.0
Fat
11.0

Description

There is no USDA data for water bath canning artichokes. I developed this recipe, which has a pH of 3.5, well within the safety limits for water bath canning. The processing time is based on the recommended time for marinated peppers, which contain similar quantities of olive oil—an important consideration when water bath processing foods.

Ingredients

24 baby artichokes (about 6 pounds), trimmed
1/2 cup fresh lemon juice
1 cup white wine vinegar (5% acidity)
1/2 cup olive oil
2 garlic cloves, sliced
1 teaspoon pickling salt
1/2 teaspoon hot pepper flakes

Directions

  1. In a large nonreactive pot, combine the lemon juice, vinegar, oil, garlic, pickling salt, and pepper flakes. Bring to a boil. Add the artichokes, cover, and boil for 10 minutes.
  2. Have ready 2 clean pint jars and bands, and new lids that have been simmered in hot water to soften the rubberized flange. Remove the artichokes from the marinade with a slotted spoon and pack them into the jars, filling the jars about three-fourths full. Resist the temptation to overpack or you will compromise the seal. Cover the artichokes with the marinade, distributing the garlic and hot pepper evenly and leaving 1/2 inch of headroom. (Refrigerate any leftover marinade: It holds for months.) Wipe the rims, place on the lids, and screw on the bands fingertip tight.
  3. Process the jars in a water bath for 25 minutes. You can process 4 half-pints for the same amount of time. Be sure to make altitude adjustments when preserving.The artichokes will be ready to eat in 2 weeks.

Tags

    Side Artichoke Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
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