Sunny Sunchoke Pickles and Jerusalem Artichoke Relish
Adapted from "Tea-Time at the Masters" August Junior League Cookbook
5 quarts Jerusalem artichokes, cleaned and chopped
2 gallons of water
2 cups of plain salt
3 pounds of white cabbage, chopped
1 and 1/2 pounds of white onions, chopped
6 large green and red bell peppers, chopped
3/4 cup of plain flour
1 24 ounce jar of French's mustard
1/2 gallon of cider vinegar
3 pounds of sugar
2 tablespoons turmeric
2 tablespoons celery seed
3 tablespoons mustard seed
1 tablespoon black pepper
1 tablespoon hot sauce or more to taste
First day: Soak artichokes overnight in 1 gallon of water and 1 cup of salt. In a second container, soak cabbage, onion, and bell peppers in 1 gallon and 1 cup of salt.
Second day: Drain artichokes. Spread on large towel to drain thoroughly. Drain vegetables. Spread a second towel to drain thoroughly. In a mixing bowl, combine flour and mustard carefully. Avoid lumping. Stir until mixture is smooth. In a large (at least 10 quart) kettle, mix vinegar, sugar, tumeric, celery seed, mustard seed, and pepper, Bring to a boil. Add cabbage, onions, and bell peppers. Bring mixture back to a boll and cook for 10 minutes over medium heat. Reduce to low heat. Dip out about a cup of hot liquid and add to the flour mixture. Mix well. Add thinned flour mixture to vinegar and vegetables. Stir thoroughly until well mixed. Add hot sauce (and pimentos if used) and artichokes. Increase heat (do not let it burn on the bottom). Stir until mixture is about to boil (about 5 minutes). Add hot base is about to boil (about 5 minutes). Seal in sterilized jars. Yield 17-18 pints. If red bell peppers are not available, use one 4 ounce jar of chopped pimentos.
This relish is great as a topping on or alongside beans or veggies, as a condiment with meat, or chopped fine and mixed into tuna salad.