˝ small red or green bell pepper, stemmed, seeded, deribbed and cut into ˝-inch squares
How To Cook:
1. Combine the lemon juice and about 2 quarts of cold water in a deep pot. With a small sharp knife, peel the Jerusalem artichokes and cut them into ˝-inch cubes, dropping the cubes into the lemon-water mixture to prevent discoloring as you proceed.
2. Combine the vinegar, sugar, celery seeds, turmeric, mustard and salt in a 2- to 3-quart enameled or stainless-steel saucepan and bring to a boil over high heat, stirring until the sugar dissolves.
3. Reduce the heat to low and simmer the syrup uncovered for 2 or 3 minutes. Then remove the pan from the heat and stir in the squares of bell pepper.
4. To assemble the pickles, pack the Jerusalem artichokes tightly into the jars. Ladle in the hot syrup, a little at a time, allowing it to flow through to the bottom of the jars before adding more.
5. Fill the jars to within 1/8 inch of the top and process the jars for 10 minutes in a hot-water bath. Set the pickles aside in a cool place (preferably not the refrigerator) for 1 week before serving.
