Homemade Pickled Artichoke Hearts

Serve these as appetizers or as a topping to either green salad or pasta salad to shake things up a bit. The flavor improves if served with a little olive oil.

Makes: 4½ pintsHands-on: 45 minutesTotal: 1 hourDifficulty: Medium

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Makes: 4½ pints

Ingredients

  • 2½ cups frozen artichoke hearts, defrosted
  • ¼ cup white wine vinegar
  • ¼ cup red wine vinegar
  • ½ cup water
  • 4 whole cloves garlic
  • ¼ tsp. thyme
  • ¼ tsp. parsley
  • ¼ tsp. rosemary
  • ½ tsp. basil
  • ½ tsp. oregano
  • ⅛ tsp. crushed red pepper

Directions

  • Blanch the artichoke hearts; chill and drain. Place hearts in equal quantities in four ½-pint jars.
  • Mix together remaining ingredients; heat in a saucepan to boiling. Pour over hearts, leaving ½" headspace; cap and seal.
  • Process 15 minutes in hot-water canner. Let cool; then check lids.