{"id":5898,"slug":"pickled-artichokes","title":"Pickled artichokes","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["small and tender artichokes","alum water","one gallon of vinegar","a teacup of sugar","one cup of salt","a teaspoonful of alum","one-quarter ounce of cloves and black pepper"],"ingredients_norm":["and tender artichoke","alum water","vinegar","sugar","salt","alum","and black pepper"],"steps":["Select small and tender artichokes, trim the bottoms, remove the hardest leaves, and allow to stand in alum water until ready to cook.","Then bring to the boiling point, and allow to become cool slowly.","Pack in glass jars, and cover with a liquor made as follows: To one gallon of vinegar add a teacup of sugar, one cup of salt, a teaspoonful of alum, and one-quarter ounce of cloves and black pepper.","Bring to the boiling point, pour over the artichokes, and seal while hot."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w105:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"69a0a3a2b884a7a07cdd548482f7da32bec029e34cf9c3558c47d86f86c74745","created_at":"2026-08-02T16:47:33Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/pickled-artichokes"}