This recipe for jerusalem artichoke relish was shared with us from happy Frogsong customer Sherri Hodge in St. Augustine. If you don’t want to make enough to can, you can divide the recipe by 6 to yield just enough for a good sized jar to keep in the fridge. The smaller recipe amounts are listed in parenthesis.
Ingredients:
- 3 Qt. Jerusalem Artichokes (2 cups)
- 1 Qt. Onions (1/2 cup)
- 1 Large Cauliflower (1/6 of a large cauliflower–ok that one is not so easy to divide)
- 6 Green Peppers (1 pepper)
- 1 Gallon Water (2.5 cups)
- 1.5 Cup Salt (1/4 cup)
For Sauce
- 1 Cup Flour (2.5 Tblsp.)
- 6 Tbls. Dry Mustard (1 Tblsp.)
- 1 Tbls. Tumeric (1/4 Tblsp.–or a little less)
- 2 Qt. Vinegar (1/2 Cup)
- 4 Cups Sugar (1/2 Cup)
Chop sunchokes and onions. Cut peppers fine and break cauliflower into flowerets. Mix together. Cover with salt and water; let stand 24 hours. Drain well. Mix dry ingredients for sauce. Add enough vinegar to make a paste. Heat rest of vinegar. Pour over mixture. Return to stove. Boil until it thickens, stirring constantly. Add vegetables and bring to a boil. Seal while hot. Yield: Approx. 8-10 pints. (3 cups)
Image courtesy Farmer Food Share