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Jerusalem Artichoke Pickle Relish Recipe
|Jerusalem artichokes||5 Pound|
|Yellow onions||2 Medium, peeled|
|Sugar||1 Cup (16 tbs)|
|Cider vinegar||3 Cup (48 tbs)|
|Mustard seeds||1 Tablespoon|
|Celery seeds||1 Tablespoon|
|Pickling salt||2 Tablespoon|
|Dried red chili peppers||1⁄2 Teaspoon, crushed|
Calories 356 Calories from Fat 10
% Daily Value*
Total Fat 1 g1.9%
Saturated Fat 0.13 g0.65%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1474.2 mg61.4%
Total Carbohydrates 81 g26.9%
Dietary Fiber 6.1 g24.4%
Sugars 52.9 g
Protein 7 g13.6%
Vitamin A 2.8% Vitamin C 20.5%
Calcium 9.6% Iron 64.9%
*Based on a 2000 Calorie diet
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.