1/2 peck (1 gallon) artichokes, scraped or scrubbed
1 c. salt
1 gallon water
1 tsp. celery seed
2 tbsp. powdered mustard
2 tbsp. turmeric
2 tbsp. white mustard seed
2 qts. vinegar
3 c. sugar (white or brown)
1-2 lbs. tiny seed onions, peeled or 5-6 med. onions, sliced or chopped
1 tbsp. mixed pickling spices
1/2 tsp. red pepper (optional)

Small uniform artichokes are usually used. If they are large, they should be cut or sliced.

Rinse and drain artichokes. Dissolve salt in 1 gallon water; pour over artichokes and soak overnight. If using seed onions, soak separately overnight in part of the 1 gallon salt water. Drain thoroughly.

Add onions and spices to vinegar and sugar; bring to a boil. Lower heat and simmer about 15 minutes. Add artichokes. Heat thoroughly but do not boil. Put into sterilized jars and seal.