Artichoke Relish

The chronological nature of a blog means that, inevitably, posts roll off the screen to be forgotten in the archives. Occasionally, I resurrect a favorite recipe for those who missed it the first go around. What I have in my hand above is a Jerusalem artichoke (or sunchoke), which is the tuber of a sunflower. It's crunchy, sweet, nutty, and absolutely delicious! These were dug the other day at our friend's farm, but you can maybe find some now (autumn and winter) at farmers' markets and better, local grocery stores. My favorite way to prepare Jerusalem artichokes is as a sweet and tangy relish. Every year, my friend and I get together to can 18 or so pints of the stuff (one year we made 40 pints!). It's become a lovely tradition.Where do all of those jars of relish go? In deviled eggs, tuna salad, chicken salad, egg salad, and chickpea "tuna" salad. On top of burgers, sandwiches, and hotdogs. Next to butter beans and black-eyed peas. On a cracker with cheese. We use it on and in every thing!

Having just made our annual 18 pints of artichoke relish this past weekend, I thought I'd pull the recipe back up to the top of the blog for all y'all that missed it the first time, which was nearly 4 years ago! I'd like to think I've gotten just a tad better at blogging since then.Artichoke Relish

Adapted from A Gracious Plenty: Recipes and Recollections from the American South

Makes 17 or 18 pints

5 quarts Jerusalem artichokes, chopped
2 gallons water
2 cups non-iodized salt
3 pounds green cabbage, chopped
1 1/2 pounds onions, chopped
6 large green and red bell peppers, chopped
3/4 cup flour
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).
• Remove pot from heat, and ladle hot relish into sterilized jars, wipe rims of jars, apply sterilized lids and bands, and process for 15 minutes in a hot water bath.