Name: Sunchoke Pickle Relish
Yield: 2
Ingredients: 1/2 c. kosher salt -; 1 1/4 lb. sunchokes -; 1 large Vidalia or other sweet onion -; 1 large red bell pepper -; 1/2 c. dry mustard powder -; 1/4 c. all-purpose flour -; 1 qt. apple cider vinegar -; 2 c. sugar -; 1 tbsp. turmeric -; 1 tsp. yellow mustard seeds -; 1 tsp. freshly ground pepper -; 1 tsp. celery seeds -

Recipe information

Cooking:

Servings per container:

Source:

More details

Ingredients for - Sunchoke Pickle Relish

1. 1/2 c. kosher salt -

2. 1 1/4 lb. sunchokes -

3. 1 large Vidalia or other sweet onion -

4. 1 large red bell pepper -

5. 1/2 c. dry mustard powder -

6. 1/4 c. all-purpose flour -

7. 1 qt. apple cider vinegar -

8. 2 c. sugar -

9. 1 tbsp. turmeric -

10. 1 tsp. yellow mustard seeds -

11. 1 tsp. freshly ground pepper -

12. 1 tsp. celery seeds -

How to cook deliciously - Sunchoke Pickle Relish

1. Stage

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

2. Stage

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. Stage

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. Stage

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. Looking for vegetable recipes? Try our best asparagus recipes, eggplant recipes, or zucchini recipes.