The City Magazine Since 1975

Chopped Artichoke Pickle (Jerusalem Artichoke Relish)

<p>Reprinted from <em>Charleston Receipts</em> by the Junior League of Charleston. Copyright 2002 by the Junior League of Charleston. Manufactured by Favorite Recipes Press. Purchase <em>Charleston Receipts</em> at <a href=""></a></p>
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(Yields 8-10 pints)

3 qts. Jerusalem artichokes

1 qt. onions

1 large cauliflower

6 green peppers

1 gal. water

1 pt. salt


For sauce:

1 cup flour

6 Tbs. dry mustard

1 Tbs. turmeric

2 qts. vinegar

4 cups sugar


Slice or chop artichokes and onions. Cut peppers fine and break cauliflower into flowerets. Mix all together and cover with salt and water. Let stand twenty-four hours. Pour into colander and drain well. Mix all dry ingredients for sauce and add enough vinegar to make a paste. Heat rest of vinegar and pour over mustard mixture. Return to stove and boil until it thickens, stirring constantly. Add vegetables, bring to boil and seal in jars while hot.