2 lbs. (907 g) artichokes
1 c. (240 mL) salt
1 gal. (3800 mL) water
1 lb. (454 g) sugar
1 pt. (480 mL) ground sweet red or green peppers
1 pt. (480 mL) ground onions
2 tbsp. (30 mL) mustard seed
1 tbsp. (15 mL) turmeric
1/4 tsp. (1.25 mL) salt
1 qt. (950 mL) vinegar

Wash artichokes well and trim as needed. Soak in brine - 1 cup (240 mL) salt to 12 gallon (3800 mL) water - overnight. Next morning dray dry. Using coarse blade, grind artichokes, onions and pepper.

Mix mustard seed, 1/4 teaspoon (1.25 mL) salt and turmeric. Dissolve sugar in vinegar and bring to boil. Combine mixtures. Bring to rolling boil. Pack, boiling hot, into hot half pint jars, leaving 1/4 inch (6 mm) head space. Adjust caps. Process 10 minutes in boiling water bath. Yield: about 10 half pints (2400 mL).