OK - this is the second time I made this because it is delicious and I have a ridiculous bumper crop of sunchokes. There are a few things I still can't figure out. First of all 1 1/4 pounds of onion must be one hell of an onion. The first time I just used two onions and it was fine - this time I weighed the onions and 3/4 lb seemed PLENTY. We'll see, it's processing now. But there is definitely something wrong in the amount of liquid. Both times there was no way I could pack that much liquid into 2 quart jars of the vegetables. If you used HALF the amount it would be good enough. Not sure what then happens with the spice amounts, but it felt like a waste of ingredients. I repeated this time, thinking maybe last time I had made a mistake somewhere. Also - the flour/mustard paste? I will try next time to gradually add the hot vinegar to the paste instead of vice versa, because I whisked forever (and was super careful this second time adding the paste) and it still clumped. So - deelish, but flawed.