Ingredients for Jerusalem Artichoke Relish
- 2 lbs Jerusalem artichokes (sunchokes or topinambours), scrubbed and halved
- White Cabbage
- White Onions
- Green Bell Peppers
- Red Bell Peppers
- Pickling Salt
- White Vinegar
- Flour
- Yellow Mustard
- Apple Cider Vinegar
- White Wine Vinegar
- Sugar
- Mustard Seeds
- Celery Seeds
- Turmeric
- Cayenne Pepper
- Ground Allspice
- Ground Cloves
- Ground Black Pepper
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How to Make Jerusalem Artichoke Relish
- Scrub the Jerusalem artichokes thoroughly and halve them lengthwise. Soak them in cold water overnight.
- In a large pot, combine the soaked artichokes, chopped onion, apple cider vinegar, granulated sugar, brown sugar, Dijon mustard, honey, coriander, cloves, allspice, salt, and pepper.
- Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 675 minutes (approximately 11 hours and 15 minutes), or until the artichokes are tender and the relish has thickened.
- Stir occasionally during the simmering process to prevent sticking.
- Once the relish has cooled, transfer it to sterilized jars. Seal tightly and store in the refrigerator for up to 2 weeks, or in the freezer for up to 3 months.
- Enjoy your homemade Jerusalem artichoke relish! It's delicious with meats and cheeses, making it a perfect addition to holiday gatherings or as a unique gift.
Nutrition Information (Approximate per serving)
Sodium
590 g
Sugar
430g
Fat
0g
Carbs
43g
