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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

PICKLES

PICKLED ARTICHOKES
 
 
 Wash and scrape about 1/2 gallon of artichokes, cutting the larger in two. Cover with water, drain the water and measure it. Take the same quantity of vinegar; if too sharp, dilute it; add 1 tablespoonful of salt, 1 teaspoonful of black pepper, 1/2 cup of sugar, 1 teaspoonful of cinnamon (the latter may be whole or ground), and pour over the artichokes in a granite kettle. Boil about 5 minutes. If wanted for immediate use, put in a crock the same as beet pickles. If desired to be kept indefinitely, put in air-tight jars.

Sister Sarah Hohf, Mt. Morris, Ill.
 
 

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