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Pickled Artichokes in Oil

  • 48-52 small artichokes (about 3inch diameter) or 72-78 artichoke hearts
  • 2 1/2 teaspoons citric acid or 1 cup lemon juice
  • 2 quarts of water
  • white distilled vinegar
  • 1 clove garlic per pint
  • 2 bay leaves per pint
  • 1/4 teaspoon sweet basil per pint
  • 1/4 teaspoon oregano per pint
  • 1 cup olive oil and 3 cups salad oil or 4 cups olive oil

Use small artichokes or artichoke hearts. Pull off outer leaves. Cut off top of bud and trim stem. wash thoroughly. Add artihokes to a solution of citric acid or lemon juice and water. Bring to a boil an simmer small hearts three minutes; mature hears five minutes and small, whole artichokes 10 minutes. Drain artichokes and place in sterilized pint jars. Cover w/vinegar and let stand 10 to 14 hours. Drain and cover w/fresh vinegar. Allow to stand for an additional four hours. Drain. Add spices to each jar and fill w/oil. Seal. Process in boiling water bath 30 minutes. (makes 4 pints)

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