Steps:
- Using a small regular or swivel-bladed paring knife, peel the artichokes. If they are very large, cut them in half or even into quarters.
- Combine the water and salt in a mixing bowl and stir until salt dissolves. Add the artichokes and let stand in a cool place overnight.
- Drain the artichokes and put them in a one-pint sterilized glass preserving jar. Add the small white onions. Press down firmly.
- Combine the vinegar, allspice, cloves, mustard seeds, celery seeds, turmeric, dry mustard and peppercorns in a saucepan. Bring to the boil.
- Pour the liquid and spices over the artichokes. Seal tightly and let stand about two months before using.
Nutrition Facts : @context http, Calories 130, UnsaturatedFat 0 grams, Carbohydrate 28 grams, Fat 1 gram, Fiber 4 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 1078 milligrams, Sugar 14 grams, TransFat 0 grams
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