4 qts. Jerusalem artichokes
1 lb. sugar
1/2 tsp. celery seed
3 lg. onions
1 qt. vinegar
1 tbsp. each powdered mustard, turmeric, mustard seed

Let artichokes and onions soak separately overnight in salt water. Boil onions and add spices in the vinegar and sugar for 15 minutes. Add artichokes which have been scraped and cleaned. If artichokes are small use them whole; if large, slice. Boil for about 5 minutes and then put in jars with one hot pepper.