Ingredients:

• 6 lbs jerusalem artichokes

• 3 lbs white cabbage, cored and roughly chopped

• 1 1⁄2lbs white onions, peeled and roughly chopped

• 3 green bell peppers, cored and roughly chopped

• 3 red bell peppers, cored and roughly chopped

• 2 cups pickling salt (not iodized)

• 4 tablespoons white vinegar

• 1⁄2 cup flour

• one 24 ounce jar french's yellow mustard

• 1 quart apple cider vinegar

• 1 quart white wine vinegar

• 3 lbs sugar

• 3 tablespoons mustard seeds

• 2 tablespoons celery seeds

• 1 tablespoon turmeric

• 1 teaspoon cayenne pepper

• 1 teaspoon ground allspice

• 1 teaspoon ground cloves

• 1 teaspoon ground black pepper

Cooking and preparing directions: - This recipe will take two days due to brining the vegetables for 8 hours. It is worth it in the long run but plan accordingly!

Instructions:

Step 1: Clean and Prepare Artichokes

1. Scrub Jerusalem artichokes thoroughly under water using a stiff brush. Remove grit trapped between "fingers" if needed.

2. Chop artichokes into ¼-inch dice by hand (preferred for texture). Alternatively, use a food processor but avoid over-processing. Pieces should resemble relish, not mush.

Step 2: Brine the Vegetables

1. Prepare the first brine:

   • Mix 1 gallon of water, 1 cup of salt, and 2 tbsp white vinegar until salt dissolves.

2. Place chopped artichokes in the brine.

3. Prepare the second brine:

   • Mix 1 gallon of water, 1 cup of salt, and 2 tbsp white vinegar.

4. Chop the cabbage, onions, and bell peppers to a relish-like consistency (either by hand or with a food processor).

5. Add chopped vegetables to the second brine.

6. Cover both bowls and let them sit for 8 hours (no longer than 10 hours).

Step 3: Drain and Rinse

1. Line a counter with 5 layers of paper towels, covering an area about 2.5 feet by 1.5 feet.

2. Drain and rinse the artichokes in cold water. Spread them on half of the paper towels.

3. Drain and rinse the cabbage mixture. Squeeze out excess moisture by hand and spread on the other half of the paper towels.

Step 4: Prepare Vinegar Mixture

1. In a large bowl, whisk together mustard and flour. Set aside.

2. In a 10-quart stockpot, combine:

   • Apple cider vinegar, white wine vinegar, sugar, yellow mustard seed, turmeric, celery seed, cayenne pepper, ground allspice, ground cloves, and black pepper.

3. Bring the mixture to a boil, stirring, then reduce to a simmer.

4. Remove 2 cups of the vinegar mixture and whisk it into the mustard-flour mixture until smooth.

5. Add the mustard-flour mixture back into the stockpot, whisking well. Simmer for 10 minutes, stirring occasionally.

Step 5: Combine and Cook

1. Add the drained artichokes and cabbage mixture to the stockpot.

2. Stir well to ensure all ingredients are coated with the vinegar mixture.

3. Bring to a boil, stirring frequently.

Step 6: Can the Relish

1. Ladle the hot relish into sterilized jars, leaving ½-inch headspace.

2. Remove air bubbles by running a chopstick or similar tool around the edges.

3. Wipe jar rims clean with a damp paper towel.

4. Place lids and bands on jars, tightening bands fingertip-tight.

Step 7: Process Jars

1. Process jars in a boiling water bath for 15 minutes.

2. Let jars sit undisturbed for 12 hours to cool and seal. You’ll hear a “plink” as they seal.

3. Check seals by pressing the center of the lids. If they don’t pop, the jar is sealed. Unsealed jars can be reprocessed or refrigerated and used within 3 months.

Step 8: Rest and Enjoy

• Let the relish sit for at least 1 month to allow flavors to develop before using.

Enjoy your homemade Jerusalem artichoke relish!