Jerusalem Artichoke Pickle Relish Recipe
Ingredients
| Jerusalem artichokes | 5 Pound | |
| 2 medium-size yellow onions, peeled and coarsely chopped | ||
| Sugar | 1 Cup (16 tbs) | |
| Cider vinegar | 3 Cup (16 tbs) | |
| Turmeric | 1 Tablespoon | |
| Mustard seeds | 1 Tablespoon | |
| Celery seeds | 1 Tablespoon | |
| Pickling salt | 2 Tablespoon | |
| Cinnamon stick | 1 | |
| 1/2 teaspoon crushed dried hot red chili peppers | ||
Directions
Wash and sterilize 6 (1-pint) jars and closures, stand them on a baking sheet, and keep hot in a 250° F. oven until needed.
Using a stiff vegetable brush, scrub artichokes carefully under cold running water; scrape away any blemishes but do not peel, then put through the coarsest blade of a meat grinder.
Place artichokes and remaining ingredients in a large, heavy enamel or stainless-steel kettle and simmer, uncovered, 1/2 hour, stirring occasionally; remove cinnamon.
Ladle into jars, filling to within 1/4" of tops; wipe rims and seal.
Process 10 minutes in a hot water bath.
Cool, check seals, label, and store in a cool, dark, dry place.
Let stand 4-6 weeks before serving.
Using a stiff vegetable brush, scrub artichokes carefully under cold running water; scrape away any blemishes but do not peel, then put through the coarsest blade of a meat grinder.
Place artichokes and remaining ingredients in a large, heavy enamel or stainless-steel kettle and simmer, uncovered, 1/2 hour, stirring occasionally; remove cinnamon.
Ladle into jars, filling to within 1/4" of tops; wipe rims and seal.
Process 10 minutes in a hot water bath.
Cool, check seals, label, and store in a cool, dark, dry place.
Let stand 4-6 weeks before serving.
Chef
