Sunchoke (Jeruselum Artichoke) Relish - Southern USA

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Sunchoke (Jeruselum Artichoke) Relish - Southern USA

 

5 quarts Jerusalem artichokes, chopped

2 gallons water

2 cups non-iodized salt

3 pounds green cabbage, chopped

1 ½ pounds onions, chopped

6 large green and red bell peppers, chopped

1 (24-ounce) jar prepared mustard

2 quarts apple cider vinegar

3 pounds sugar

3 tablespoons mustard seed

2 tablespoons turmeric

2 tablespoons celery seed

1 tablespoon black pepper

1 tablespoon hot sauce

 

 

 

 

 

Soak artichokes overnight in 1 gallon of water and 1 cup of salt. In another

container, soak the cabbage, onion, and bell peppers in the remaining 1 gallon

of water and 1 cup of salt.

The next day, drain the artichokes and vegetables. Spread the artichokes on one

towel, and the vegetables on a separate towel.

Combine the flour and prepared mustard in a bowl, avoiding lumps.

In a 10-quart or larger pot, add the vinegar, sugar, mustard seed, turmeric,

celery seed, and black pepper. Bring to a boil, then add the cabbage, onion, and

bell peppers. Bring back to a boil and cook for 10 minutes over medium heat.

Reduce heat to low. Add and mix about a cup of the cooking liquid to the flour

and mustard mixture, then add the thinned mixture to the pot of cooking

vegetables, and stir.

Add the hot sauce and artichokes. Raise the heat and stir until almost boiling

(about 5 minutes).

 

Seal in sterilized jars.

 

Makes 17 or 18 pints

 

Author: Adapted from A Gracious Plenty: Recipes and Recollections from the

American South

Source: Taylor posted to macandcheesereview.blogspot.com

Formatted by Chupa Babi: 04.25.08

 

" Jerusalem artichokes are the sweet, edible tubers of native North American

sunflowers that were commonly eaten by North American Indians, and then

settlers. Jerusalem artichokes grow easily (no-brainer crop) almost any where,

and make a pretty vegetable crop when covered with yellow, daisy-like flowers.

Heck, stick it in your flower garden!

 

Neat factoid: The main storage carbohydrate in Jerusalem artichokes is inulin

rather than starch. Inulin is converted in the digestive tract to fructose

rather than glucose, which can be tolerated by diabetics.

 

When I was younger and lived in the South, Jerusalem artichokes appeared in the

fall and winter at farm stands - marquees proudly posted their arrival.. If you

were lucky, a neighbor would bring over a jar of homemade artichoke relish as a

Christmas gift. "

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