Sunchoke dills

1. Harvest jerusalem artichokes in the very early spring, before they start sprouting, or in the very late fall.
2. Scrub the jerusalem artichokes well, and cut into ¼" slices.
3. Place in a large ceramic, glass or stainless steel bowl or crock and cover with 8 c. vinegar (use more if necessary).
4. Stiri in the salt.
5. Let stand overnight.
6. In the morning, combine the 11 c. vinegar and 11 c. water in a saucepan.
7. Combine the dill, caraway and mustard seeds in a spice bag and add to the brine.
8. Bring to a boil; simmer for 20 minutes.
9. Meanwhile, drain the artichokes.
10. Into each clean, hot quart jar, place 1 garlic clove and 1 pepper pod. Pack with jerusalem artichokes.
11. Cover with hot brine, leaving ¼" head space.
12. Seal.
13. Process 10 minutes in a boiling hot water bath or steam canner.