Jerusalem Artichoke Pickle Relish Recipe


Preparation Time20 MinCooking Time30 Min
Ready In50 MinDifficulty LevelEasy
Health IndexHealthyServings8
VegetarianMain Ingredient


 Jerusalem artichokes5 Pound
 Yellow onions2 Medium, peeled
 Sugar1 Cup (16 tbs)
 Cider vinegar3 Cup (48 tbs)
 Turmeric1 Tablespoon
 Mustard seeds1 Tablespoon
 Celery seeds1 Tablespoon
 Pickling salt2 Tablespoon
 Cinnamon stick1
 Dried red chili peppers1⁄2 Teaspoon, crushed

Nutrition Facts

Serving size

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


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.