Sunchoke Pickle Relish

Name: Sunchoke Pickle Relish
Ingredients: 1/2 cup kosher salt; 1 1/4 pounds sunchokes, scrubbed and cut into 1/2-inch dice; 1 (about 1 1/4 pounds) Vidalia or other sweet onion, finely diced; 1 (large) red bell pepper, cut into 1/4-inch dice; 1/2 cup dry mustard powder; 1/4 cup all-purpose flour; 1 quart apple cider vinegar; 2 cups sugar; 1 tablespoon turmeric; 1 teaspoon yellow mustard seeds; 1 teaspoon freshly ground pepper; 1 teaspoon celery seeds

12 ingredients

4 steps

Ingredients

1/2 cup kosher salt
1 1/4 pounds sunchokes, scrubbed and cut into 1/2-inch dice
1 (about 1 1/4 pounds) Vidalia or other sweet onion, finely diced
1 (large) red bell pepper, cut into 1/4-inch dice
1/2 cup dry mustard powder
1/4 cup all-purpose flour
1 quart apple cider vinegar
2 cups sugar
1 tablespoon turmeric
1 teaspoon yellow mustard seeds
1 teaspoon freshly ground pepper
1 teaspoon celery seeds

Directions

1

In a bowl, combine the salt with 4 cups of water. Add the sunchokes; let stand for 1 hour.
2

Drain the sunchokes and return them to the bowl. Add the onion and red pepper and toss. Transfer the vegetables to 2 heated, sterile, quart-size canning jars.
3

In a small bowl, stir the dry mustard powder and flour with 1/2 cup of water to make a paste. In a large saucepan, combine all of the remaining ingredients and bring to a boil. Whisk in the mustard-flour paste until smooth. Simmer until thickened, 10 minutes. Pour the hot liquid over the sunchokes and tap to release any air bubbles.
4

Cover the jars (not too tightly) and transfer them to a deep pot filled with very hot water. Boil the jars for 25 minutes. Carefully remove the jars from the water and let cool.