Yield: 7 pints. Dig, clean and soak overnight in water and salt solution (1/2 cup salt to about 2 gallons of artichokes and water to cover). Rinse and soak next night in alum water (2 tablespoons alum). Rinse well and pack in jars with sliced onion and 1/4 teaspoon red pepper.

VINEGAR SOLUTION:

2 qts. vinegar
2 1/2 lbs. sugar
4 tbsp. turmeric or a little less
1 tsp. salt
1 tbsp. dry mustard or a little less

Put in cloth bag: 1 tsp. celery seed 3 tsp. mustard seed

Add to vinegar solution, mix and boil for 10 minutes. Pour over artichokes and seal.

It's best to cut the artichokes in sizes you want before soaking, this helps them stay crisp.