Pickled Jerusalem Artichokes

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1 quart washed, trimmed and sliced Jerusalem artichokes (about 2 1/2 pounds

before trimming)

3 garlic cloves

1 1/2 teaspoons pickling spice

1/4 cup sugar

1 cup white wine vinegar, or other vinegar at 5 percent acidity

3/4 to 1 cup hot water

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