© John Kernick
Sunchoke Pickle Relish
- ACTIVE: 30 MIN
- TOTAL TIME: 1 HR 30 MIN
- SERVINGS: 2 quarts
Sunchoke relish is on every table in Georgia and South Carolina, says Linton Hopkins. “When I was a boy, I thought they were the funniest artichokes,” he recalls; in fact, they are knotty tubers with a sweet, crunchy taste.
- 1/2 cup kosher salt
- 1 1/4 pounds sunchokes, scrubbed and cut into 1/2-inch dice
- 1 large Vidalia or other sweet onion (about 1 1/4 pounds), 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
- In a bowl, combine the salt with 4 cups of water. Add the sunchokes; let stand for 1 hour.
- 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.
- 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.
- 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.